Tia Maria’s Shrimp & Pork Dumplings
Shrimp & Pork Dumplings!
This is an easy recipe for all your parties! You will never order dumplings out again once you try this easy recipe! I made about 48 dumplings with this recipe using Nasoya wrappers but you can use any brand you want.
You can find them in the fresh produce section of your market. I made 2 batches for a party and they were the first to go! Normally when you order these out, you’d pay $5.95 for 6. I spent about $12.00 for 48.
1 package wonton wrappers (48)
12 oz raw ground pork
8 oz (about 15 medium 20 small) finely chopped raw shrimp
4 oz finely chopped water chestnuts (rinse & drain can)
1/4 cup finely chopped celery
3 finely chopped scallions
2 tsp sesame oil
2 tsp soy sauce
4 tsp corn starch
Mix all ingredients except wrappers and 1 tablespoon of scallions in a small bowl until all incorporated. Place 1 teaspoon of filling in center of each wrapper.
Moisten the edges with water and fold over to form a triangle. Pinch firmly to seal edges. Adjust filling accordingly by adding more or less filling. Set the dumplings aside until ready to cook.
In a medium skillet, heat vegetable oil to medium – high heat. Place about 12 dumplings at time in the oil and let them brown for about 3 minutes, turning them over as needed. Reduce heat if you notice the dumplings are browning too dark.
Set the dumplings aside onto a platter until they are all browned. Add 1/2 cup water to the skillet and let it come to a boil.
Add 12 dumplings at a time back into the skillet, reduce heat to medium, cover and let them cook for about 5 minutes or until cooked through.
Add more water if needed. Test one to see if it’s cooked through. Don’t let them over cook because the dough will become mushy and fall apart.
You can make these ahead of time to serve later, but let them cool and place in the refrigerator until ready to serve. Reheat by browning them in a greased skillet on low heat, or in your oven.
Serve with Soy Sauce topped with chopped scallions. Enjoy the Party!