Pork & NaturalShrimp Dumplings Recipe

About This Recipe:
NaturalShrimp and pork potstickers/ dumplings recipe created by Douwe Iedema, Executive Corporate Chef NaturalShrimp. Recipe is for 6-8 people.

Ingredients:
1 lb NaturalShrimp
0.50 lb ground pork
1 large shallots
1 pack small wonton wraps
4 cloves fresh garlic
1 Bunch scallions
1 Gallon Ziplock bag
1 Half stick of butter
1 egg
2 tablespoons of water to make an egg wash
1 pot for boiling water and blanching dumplings
1 sauté pan

Dipping Sauce
Sweet chili and or soy sauce (I prefer sweet soy sauce with some extra sambal)

Directions:

1. Peel shrimp and separate meat from shells give shrimp a chop as fine as you can get it then take half and put in the Ziplock bag and smash it up.

2. Small dice shallots as small as you can get it

3. Slice up the scallions and set half aside for garnish the other half slice it up fine just like shallots

4. Dice or press out your garlic cloves

5. Make sure you pot is filled with water and is just under boiling point

6. Mix your shrimp and pork together if pork is not ground fine enough run a knife through it

7. Add shallots, garlic and fine sliced scallions mix all well with protein, season with salt

8. Layout 6 of the wrappers at a time use a teaspoon to fill with your mixture then use your finger to egg wash the edges fold into a triangle press the edges down and repeat till all mixture is gone, at this time make sure your water is boiling.

9. Place dumplings in boiling water they will start to float once done take out and put on sheet pan and repeat if needed, remove your pan of water and set your sauté pan on medium heat.

10. Add butter to your pan do not brown , once butter is hot add your dumplings that will now become potstickers brown on one side then flip and brown other, I like mine not to crispy but that’s a matter of taste. And repeat till all or done or you can save for alter time or even freeze.

Serving tip: use a large plate put your dipping sauce in a small bowl and center on the plate dress potstickers around the sauce and and the remainder of your scallions on top.

ENJOY!! Douwe Iedema

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