12987 Shrimp and Pork Dumplings Serves 8 Wed Aug 06 08:15:49 -0700 2008 Tue Feb 03 10:00:55 -0800 2009 Licensed http://www.chow.com/recipes/12987 Tue, 03 Feb 2009 18:00:55 GMT These dumplings originated in the central region. The addition of tapioca to the dough is common in Vietnam. It adds a chewy texture and a degree of translucency to the wrapper, both loved by the Vietnamese. The dumplings are first boiled, then quickly dipped in cold water, which turns the wrapper translucent. The unique warm scallion oil bath reheats the dumplings, adds flavor, and prevents the dumplings from sticking together.

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  • Heat the peanut and sesame oils in a skillet to about 300°F [150°C]. Remove from the heat and add the scallions. Allow the scallions to steep in the oil until the oil has completely cooled.
  • Combine the pork, shrimp, chile paste, garlic, fish sauce, sugar, and pepper and mix well. Cover and refrigerate.
  • Heat 1 tablespoon [15 mL] of the vegetable oil in a skillet, add the shallots, and stir-fry for 30 seconds.
  • Add the tomato paste and stir-fry for 1 minute.
  • Add the pork mixture and stir-fry for 3 minutes.
  • Add the mushrooms and bamboo shoots and cook until heated through. Set aside to cool. Cover and refrigerate.
  • Mix the tapioca flour, cornstarch, flour, and salt in a mixing bowl. Add the water, a little at a time, to form a soft dough that is not sticky. Knead the dough until smooth.
  • Roll out portions of the dough and cut 3-inch [8-cm] rounds. Cover with plastic film to avoid drying out.
  • Brush a wrapper with water. Place 1 tablespoon [15 mL] of the chilled filling in the center, top with a cilantro leaf, and fold over to form a half-moon shape. Seal by pinching. Place the dumplings on an oiled cookie sheet and cover with plastic film. Continue until all the dumplings are formed.
  • Bring a large pot of water to a boil over medium heat. Have a bowl of cold water and a slotted spoon nearby. Working in batches of 6 to 8, drop the dumplings into the boiling water and cook for 2 to 2½ minutes.
  • Transfer the dumplings into the cold water with the slotted spoon and allow them to stand for a minute or so, until the wrappers turn transparent.
  • Heat the scallion oil, and warm the dumplings in the oil. Cut the dumplings in half and serve 4 dumplings per person, with nuoc cham sauce on the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ½ cup [120 mL] peanut oil

    ]]>     ¼ cup [60 mL] sesame oil

    ]]>     3 scallions, finely diced

    ]]>     4 ounces [110 g] ground pork

    ]]>     4 ounces [110 g] shrimp, peeled, deveined, and chopped

    ]]>     1 teaspoon [5 mL] chile paste

    ]]>     4 garlic cloves, minced

    ]]>     1½ tablespoons [25 mL] fish sauce (nuoc mam)

    ]]>     ⅛ teaspoon [0.5 mL] sugar

    ]]>     Freshly ground black pepper

    ]]>     2 tablespoons [30 mL] vegetable oil

    ]]>     3 shallots, diced

    ]]>     1 teaspoon [5 mL] tomato paste

    ]]>     2 large dried Chinese mushrooms, soaked in warm water to soften, stems removed and caps chopped

    ]]>     ½ tablespoon [8 mL] dried wood ear mushrooms, soaked in warm water to soften and chopped

    ]]>     ¼ cup [60 mL] bamboo shoot strips, diced fine

    ]]>     ½ cup [120 mL] tapioca flour

    ]]>     ½ cup [120 mL] cornstarch

    ]]>     ½ cup [120 mL] all-purpose flour

    ]]>     ¼ teaspoon [1 mL] salt

    ]]>     About 1 cup [240 mL] water

    ]]>     32 fresh cilantro leaves

    ]]>     1 cup [240 mL] nuoc cham sauce (see page 263)

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