Authentic Chinese Crystal Shrimp & Pork Dumplings Recipe Unveiled!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

wheat starch

🥗Healthier: rice flour

💰Cheaper: potato starch

Rice flour is gluten-free, while potato starch is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more budget-friendly option.

Prepare 500g of prawns, washed and chopped, with half minced and half in smaller pieces.

Mix 300g of pork mince with half a teaspoon of salt, half a teaspoon of sugar, and a drizzle of sesame oil.

Season the prawns with one teaspoon of white pepper, one teaspoon of salt, two teaspoons of sugar, a drizzle of sesame oil, one teaspoon of chicken bouillon powder, and two teaspoons of cornstarch; mix well.

Add three teaspoons of olive oil to the mixture and combine thoroughly.

In a separate bowl, combine 450g of wheat starch, 100g of potato starch, and one teaspoon of salt.

Gradually add boiling hot water to the starch mixture until a dough forms; there is no exact measurement for the water.

Once the dough forms, let it rest for about 15 minutes.

Knead the dough by hand for about 10 to 15 minutes, adding pork lard for a smoother texture; if too dry, add more hot water.

Divide the dough into smaller pieces and place them in a plastic bag to prevent drying out.

Roll the dough into flat, round wrappers using a special cleaver knife or rolling pin, brushing oil on the knife to prevent sticking.

Fill each wrapper with the prepared filling, making about 12 dumplings.

Steam the dumplings on high heat for about 7 minutes, then let them rest in the steam for another 5 minutes.

Brush the steamed dumplings with a bit of oil for extra shine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens