Vietnamese Steamed Shrimp and Pork Dumplings
Serves 2530 mins prep10 mins cook
A quick method for making authentic Vietnamese Steamed Shrimp and Pork Dumplings using accessible ingredients without banana leaves. This brings out the same great taste with about 25 dumplings prepared in a simple process.
0 servings
What you need
Instructions
1: Start by slicing your pork belly into small pieces and shrimp into small chunks. Set aside. 2: In a large skillet, heat 2 tbsp cooking oil over medium high heat. 3: Once hot, add garlic and shallots. Sauté for 30 seconds. 4: Add sliced pork belly and cook until no longer pink, approximately 2-3 minutes. 5: Add sliced shrimp and sauté for 1 minute. 6: Add fish sauce, sugar, MSG, and paprika. Continue to cook for another 2-3 minutes or until fully cooked. Turn off the stove and allow to cool. 7: Prepare dumpling wrapper according to package instructions. Combine flour and salt in a mixing bowl, slowly add 2 cups boiling water as you stir until it reaches a dough-like consistency. Knead until smooth, about 5 minutes. 8: Place dough in a plastic bag to prevent drying. Take a small piece of dough and form it into a flat circle. 9: Add about 1 tsp of filling and fold the wrapper in half, sealing the edges. Set aside. 10: In a pot, add water and bring to a boil. 11: Prep a separate ice bath while waiting. 12: Add dumplings into boiling water and wait for them to float, about 3 to 5 minutes. 13: Scoop cooked dumplings out and place in ice bath to stop cooking. Drain and set on a plate. 14: Top with fried shallots and scallion oil. Serve with Nuoc Mam Cham.View original recipe