What can I say, I have a weakness for Asian cuisine…This, combined with my Spanish penchant for tapas explains why I absolutely adore dumplings, sushi, and all bit-size delicacies from the Far East.
This recipe derives from David Lebovitz’s…In his Parisian blog he explains about food and French cultural habits (which more often than not clash with the American’s), quite hilarious at times…
Ingredients for the dumplings:
- 1 pound (500g) minced pork meat
- 1 pound (500g) raw, peeled, clean shrimp
- a handful of chopped cilantro
- 2 tbsp fish sauce
- 3 tbsp cornstarch
- 1 egg
- 1 1/2 tbsp sesame oil
- 2 tbsp grated ginger
- won ton wrappers
Ingredients for the dipping sauce:
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp sesame oil
Cooking instructions:
Mix all ingredients except the wrappers. Put a teaspoon of mixture in each wrapper, gather the ends up, press firmly together and turn them to ‘close’ the dumpling.
The recipe said to use a bamboo steamer to cook the dumplings, but mine is really tiny and I was too impatient, so I stir-fried the dumplings instead of steaming them.
Serve with some greens, white rice, the dipping sauce and sweet chili sauce.
Enjoy!!
2 Comments
These look so yummy! I love fish sauce in just about anything! I also have a tiny steamer so I’m glad you can pan fry them.
Hi! Thanks for stopping by and commenting
Yes, I pan fried the dumplings and they turn out great, I’d recommend it for a change from steamed ones
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