Directions
- 1In a large bowl, combine ground meat of choice, minced shrimp, green onions, garlic, ginger, water (or broth for deeper flavor), shaoxing wine, chicken bouillon, soy sauce, sesame oil, sugar, pepper and baking soda.
- 2Mix well until everything forms a thick paste.
- 3Dip a wrapper in water to rid it of extra starch.
- 4Place the wrapper in a small steam-safe bowl as the first layer at the bottom of the bowl.
- 5Spoon a few tablespoons of filling and spread evenly to cover the bowl (about 1/4 inch thick).
- 6Continue to repeat the same steps with dipping the wrapper in water and layering between the filling, leaving about 1 inch of space from the top of the bowl.
- 7For the final layer, place 2-3 sheets of wrapper over the top layer of filling.
- 8In a large steamer or pan, bring water to a rolling boil then reduce to a gentle simmer.
- 9Carefully place each filled bowl into the steamer and steam for 20-25 minutes until cooked through or until internal temperature is 165F.
- 10Carefully remove from steamer.
- 11Top with chili oil, soy sauce, and garnish with sliced green onions.
Ingredients
- 1 lb ground pork or ground turkey
- 0.25 lb shrimp, peeled, deveined and finely minced
- 3 stalks green onions, finely minced, save some for garnish
- 2 clove garlic, grated or finely chopped
- 1 tsp ginger, grated
- 0.66 cup choice of broth or water
- 2 tbsp Shaoxing wine
- 1 tsp Chicken bouillon
- 1.5 tbsp Soy sauce
- 0.5 tbsp Sesame oil
- 1 tsp Sugar
- 0.5 tsp White or black pepper
- 0.25 tsp Baking soda
- 1 package dumpling or wonton wrappers
- Water for dipping
- Sliced green onions
- Chili oil
- Soy sauce
Equipment
bowlfood processor (optional)chopstickssingle serving bowlspansteamer
Tips
- Don't fill the bowls all the way as the filling expands when steaming.
- Add a little bit of baking soda for a bouncy meat texture.
- Dip the wrapper in water to get rid of extra starch.
- Leave about 1 inch of space from the top of the bowl when layering.
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