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There is nothing I LOVE more than handmade dumplings. This dumpling consists of all of my favorite things…pork, ginger, shrimp, and Shitake mushrooms. Feel free to use either fresh Shitake mushrooms or the dehydrated kind. Either one will work just fine.

Boiled Pork, Shitake Mushrooms, and Shrimp Dumplings with a Ginger Scallion Chili Sauce

Source: Lo Huynh (2 servings | 12 dumplings)


¾ cup all purpose white flour or bread flour
½ teaspoon kosher salt
¼ cup cold water

Dumpling Filling:
4 ounces ground pork
2 ounces shrimp, chopped
2 each shitake mushrooms, chopped
1 tablespoon scallions, minced
1 teaspoon Chinese rice cooking wine
1 tablespoon corn starch
½ teaspoon granulated sugar
½ teaspoon kosher salt
⅛ teaspoon ground white pepper

Ginger Scallion Chili Dumpling Sauce:
2 tablespoons Chinese sweet black vinegar
1 tablespoon Mama’s chili sauce {preferable} or Sriracha chili garlic sauce
2 tablespoons Kikoman soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, finely minced
1 clove garlic, finely minced
1 tablespoon fresh cilantro, chopped
2 tablespoons scallions, chopped

1. Make the dough by mixing the flour and the 1/2 teaspoon salt together.
2. Make a well with the flour and add the cold water.

3. Using a fork, mix the flour and water together until it is combined.
4. Using your hand, knead the mixture together until a dough forms.
5. Knead into a ball shape, wrap with plastic wrap, and let the dough rest for 15 minutes.

Dumpling Filling:
Mix the pork, shrimp, mushrooms, scallions, ginger, Chinese cooking wine, cornstarch, sugar, salt, and white pepper in a bowl.

Ginger Scallion Chili Dumpling Sauce:
1. In a bowl, whisk together the Chinese black vinegar, Mama’s chili sauce, soy sauce, cilantro, scallions, sesame oil, ginger, and garlic. Set aside.

Making Dumplings:
1. Roll the rested dough into a log about 12-inches long.
2. Cut the log into 12 pieces.
3. Roll each piece into a ball.
4. Using a rolling pin, dust the pieces with some flour.

5. Roll out each piece into 3-inch round wrappers.
6. Fill the wrappers with about 1 tablespoon of filling.

7. Fold the wrapper filled with the dumpling filling in half and seal with water. You can either just fold them in half and call it a day or make pleats by pinching the edges together to form pleats.

Cooking the Dumplings:
1. Bring a pot of water to a boil.
2. Add the dumplings to the boiling water.
3. Bring the dumplings to a boil.
4. Add in a cup of water once the dumplings boil.
5. Once the dumplings boil again, add in another cup of water.
6. Once the dumplings have basically boiled three times and have floated to the top, scoop the dumplings out and add it to the ginger scallion chili dumpling sauce.
7. Toss the dumplings with the dumpling sauce until well combined. Serve hot.