Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.
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Preheat: ° | Yield: 36 dumplings | |
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Serve with Soy Dipping Sauce
These dumplings freeze beautifully. Arrange justformed dumplings in a single layer on lightly floured baking sheets and freeze for at least four hours. Once they are frozen through, transfer the dumplings to freezer storage bags. They can be frozen for up to three months. The dumplings can be boiled or pan-fried directly from the freezer; simply increase the cooking time by three to four minutes
Fine Cooking issue 103