This recipe is simple, fuss-free and really, really quick to put together. The ingredients are basic, the filling made in a food processor and to keep things quick and simple, the dumpling wrappers are store bought. The weather has been super crazy hot lately that I really do not want to be spending too much time in the kitchen with the process.
You can boil them and serve them in a soup with or without noodles or you can pan-fry them. Either way they are delicious!
This recipe makes about 50 dumplings, enough to serve 4 - 6 hungry people. Here is my quick 1 minute TikTok and Instagram video on the process.
Ingredients
Filling:
Minced pork or chicken 250 g
Scallops 180 g (I used defrosted frozen scallops and shrimps)
Raw shrimps 160 g
1/2 cup scallions, roughly chopped
Fresh ginger 1 Tbsp
Garlic 3 cloves
Soy sauce 2 Tbsp
Sesame oil 2 tsp
Shaoxing wine 1 Tbsp
Fresh ground pepper
Dumpling wrappers 50 pieces (round)
Ginger Vinegar Dipping Sauce for serving:
Ginger 2 tsp, finely julienned
Black vinegar 2 Tbsp (I used Chinkiang Vinegar)
Spicy Dipping Sauce:
Lao Gan Ma Spicy Chili Crisp 1 Tbsp
Light Soy Sauce 1 tsp
Black vinegar 1 tsp
Scallions, chopped finely 1 tsp
Place all the filling ingredients into a food processor and pulse till pasty. About 10 one-second pulses. Transfer to a bowl.
To form dumplings, place about 1 heaped teaspoon of filling in the center or wrapper. Moisten edges of wrapper and wrap dumplings with your favorite method. Seal dumpling really well so that they don't burst open when boiling or frying. Make sure to cover dumpling wrappers with a damp cloth in between wrapping.
To boil dumplings, fill a large pot with water 2/3 of the way and bring to a boil. Add dumplings and cook them till they float and cook for an additional 2-3 mins.
Serve with your favorite noodles and condiments.
Be like a dumpling. Have a strong skin but be nice and warm on the inside!