Quick dumplings with pork and shrimps
I was browsing through my collection of recipes that I haven’t posted here yet and came across a whole bunch of pictures I took when I was at Esmee’s place in April. The cats where still with their mum at the time (they were 5 weeks old) and ofcourse I took a zillion photos while in between Es and I cooked up a storm… And because I happen to know that these dumplings are fantastic.. I just had to share. I’ve made them again since then when we had friends over for dinner and they went in rather well.
The beauty of dumplings is that they are so quick to make and you can literally fill them with just about anything you want. These have a combination of porc (or is pork?) and shrimps, garlic and ginger and some other stuff we bought (yes, yes it’s in the recipe, don’t worry!) but if you want them less spicy leave out the chili peppers. Folding is not my strong point so we opted for the easiest folding technique which was the little envelops. Don’t they look pretty? Not that you would be able to tell what their original shape was once fried…
And yes, this is tiny baby Humphrey when he was still being bottle fed… He’s a big guy now and outgrowing his sisters rapidly. But we were talking about the dumplings…Got a little sidetracked here.
These are perfect as a starter to an Asian meal or as a snack on a rainy Sunday afternoon (and we’ve had plenty of those) or as a meal. I took most of the dumplings home and Tom and I had liked them so much we couldn’t stop eating the entire batch. Ending up to have these for dinner..O well, you can do worse than that!
- 2 pork sausages
- a few raw tigerprawns cleaned and deveined
- 1 red chili
- 2 spring onions
- dumpling sheets
- water mixed with a little cornflour
- sunflower oil for frying
Remove the skin from the sausages and put into a large bowl. Cut the shrimps to smaller pieces and cut the chili, spring onions, ginger and garlic as well. Mix everything together and make a separate bowl with the cornflour and the water.
Lay out a dumpling sheet and put about a tsp of filling on it. You’ll notice soon enough when there is too much filling, as you won’t be able to fold it properly. Wet the sides of the dumpling sheet with a little bit of the cornflour and water mixture and fold them creatively. Just make sure it is closed well enough or the filling will spill out once you put them in the oil.
Once you’ve folded them all (keep the ones you finished under a damp cloth so they do not dry out) heat the sunflower oil and quickly bake them golden brown.
I love these with just a simple sweet chili sauce.