A Good Dumpling is Hard to Find

So I absolutely love dumplings, however, most dumplings from your local Chinese restaurant are filled with a mystery meat that makes you seriously wonder what happened that family of cats that use to hang around the neighborhood. Solution: I learned to make my own.

Pork and Shrimp Dumplings

Equipment

Food Processor
Wok
Bamboo Steamer(Found at Chinese market or online)

Filling
1/2 lb shrimp
1/2 lb lean ground pork(if you don't eat pork, substitute with a bag of steamed baby spinach or ground turkey)
1 scallion, roughly chopped, green and white parts
2 cloves garlic minced
1 inch piece of ginger, minced
1 tablespoon of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of cornstarch
1 1/2 tablespoons of sesame oil
1 teaspoon of white pepper
1 egg white
pinch of salt

1 package of won ton wrappers
Nappa Cabbage

Place all of the filling ingredients in the food processor, pulse until mixture is thoroughly mixed.

Brush the edges of each wrapper with water. Spoon about a tablespoon of the filling into the center of each wrapper and fold the dough over to form triangles. Press the edges to seal. Repeat until all of the filling is used.

Bring about 2-3 inches of water to a boil in the wok. Line the the bamboo steamer with cabbage, then place dumplings in the steamer, make sure they are not touching, as you do not want them to stick together. Place covered bamboo steamer on the wok and allow the dumplings to steam for 12-14 minutes or until they feel firm.

Repeat until all of the dumplings are steamed, add water to the wok as needed.

Serve with sweet chilli sauce and sriracha.