Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the heart of Chinese cuisine! These Shandong Pork Fish Dumplings are not just a meal; they're an experience that combines delicate seafood, succulent pork, and a symphony of traditional flavors that will make your kitchen feel like a gourmet restaurant. Whether you're a dumpling enthusiast or a curious home cook, this recipe promises to elevate your cooking skills and impress everyone at your dining table.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 250g ground pork
- 250g fish fillet, minced
- 1 tablespoon ginger, minced
- 2 tablespoons green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package dumpling wrappers
- Water for boiling
Instructions
- In a large mixing bowl, combine ground pork, minced fish fillet, finely chopped green onions, and minced ginger. Mix thoroughly to ensure even distribution of ingredients.
- Add soy sauce and sesame oil to the meat mixture. Use chopsticks or a fork to stir in a circular motion, blending the seasonings and creating a smooth, cohesive filling.
- Prepare a small bowl of water for sealing the dumplings. Place a dumpling wrapper on a clean, dry surface with one corner pointing towards you.
- Scoop approximately 1 tablespoon of the meat mixture into the center of the wrapper. Dip your finger in water and trace the edges of the wrapper to help seal.
- Fold the wrapper in half to create a half-moon shape, pressing the edges firmly to seal and create pleats along the curved side. Ensure no air pockets remain inside.
- Repeat the filling and folding process until all wrappers or filling is used, keeping prepared dumplings covered to prevent drying.
- Bring a large pot of water to a rolling boil. Carefully add dumplings, ensuring they don't stick together. Reduce heat to medium.
- Cook dumplings for 6-8 minutes, or until they float to the surface and the wrapper looks translucent. Stir gently occasionally to prevent sticking.
- Remove dumplings with a slotted spoon and drain excess water. Serve hot with a dipping sauce of black vinegar, soy sauce, and chili oil.
Tips
- Keep your dumpling filling cold: Chill the meat mixture for 15-20 minutes before filling to help maintain a better texture and make wrapping easier.
- Master the art of sealing: Use just a small amount of water to seal the edges, and press firmly to prevent the dumplings from opening during cooking.
- Don't overcrowd the pot: Boil dumplings in batches to ensure they have enough space to cook evenly and prevent sticking.
- Test one dumpling first: Cook a single dumpling to check seasoning and adjust the filling if needed before preparing the entire batch.
- Get creative with dipping sauces: While the recipe suggests a classic vinegar and soy sauce mix, experiment with different condiments to find your perfect pairing.
- Freezing tip: If you're making extra, lay uncooked dumplings on a baking sheet, freeze until solid, then transfer to a freezer bag for future meals.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 85mg
