5 ounces ground pork
5 ounces shrimp, peeled, deveined, and coarsely chopped
3 scallions, chopped
1 tablespoon grated ginger (about 1/2-inch piece)
1 tablespoon Chinese cooking wine
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
fine sea salt
freshly ground black pepper
20 wonton wrappers
Napa cabbage leaves, for steaming
1 large egg, beaten, for egg wash
for the dipping sauce:
1/4 cup soy sauce
1 tablespoon lime juice (about 1/2 lime)
1 scallion, chopped
Combine the pork, shrimp, scallions, ginger, rice wine, soy sauce, and sesame oil in a bowl. Season with salt and pepper. Stir well to combine.
Bring a wok or shallow pan filled with 1 to 2 inches of water to a simmer over high heat. Line a bamboo steamer basket with 3 to 4 cabbage leaves. Make sure the water level will not touch the rack of the basket.
To form the dumplings, place about 2 teaspoons of filling in each wonton wrapper. Keep the wrappers covered with plastic wrap while working. Using a brush, dab the edges with egg wash. Begin pinching and pleating the edges so that the filling forms a ball inside the wrapper but still peaks out from the top. Place the dumplings on a tray lined with parchment paper and keep covered with plastic wrap until ready to cook.
Arrange half the dumplings in the steamer basket, spacing them a few inches apart. Place over the simmering water, cover, and steam for 6 minutes. Remove to a hot platter. Steam the remaining dumplings.
Meanwhile, make the dipping sauce. Combine soy sauce, lime juice, and scallion in a small bowl. Serve the dipping sauce alongside dumplings.
Yield: about 4 to 6 appetizer servings.
- Recipe courtesy of Joseph Erdos