Cousins to gyozas and Chinese classics like dim sum, dumplings are nothing more than a kind of dumplings whose difference with respect to our preparations is in the way of cooking them.
The most common is that be steamedcompared to our fried versions, although it is true that in Asia, depending on the origin, fried dumplings can also be made.
In today’s dumplings we are starting with a very simple pork and shrimp and we are going to avoid making the dough at home, although you could do it without problems.
You will see that the key is to have a very homogeneous filling and very well chopped and then, with cooking, it remains juicy but is well cooked.
In a food processor or accessory, chop the dry prawn or prawn tails and grind until you have a homogeneous mass.
We mix them with the rest of the ingredients until we obtain a slightly sticky and homogeneous dough and fill the empanadillas leaving enough space at the ends to be able to make the typical closing of the dumplings.
We arrange the closed pieces in the form of a circle in a bamboo steamer lined with parchment paper perforated to favor the passage of steam and that they do not stick to the wood.
Boil water in a saucepan the size of the steamer and when it starts to boil place the steamer, cooking between five and seven minutes per set.
We serve the dumplings in the steamer itself and sauce with the mixture of soy sauce and rice vinegar.
Reishunger Bamboo steamer (Ø 25 cm, 2 levels) for rice, dim sum, vegetables, fish and meat, including 2 cotton towels, for 4 people
With what to accompany the stuffed dumplings
Apart from soy sauce we can prepare other oriental sauces like Xo or like hoisin sauce, but we could also make a sweet and sour sauce.
Naturally, we can change the filling of our dumplings and bet on minced chicken meat, some vegetables or use other seafood or fish because they also give very good results.
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