- ground pork
- ground shrimp (1:1)
- 1 stalk of celery
- shitake mushroom.
- 1 or 2 eggs, beaten
- 1 tsp Sesame oil
- Salt
- White pepper
- Kikommen light
- Wrappers
Add ground pork & shrimp in equal amounts. [Mince celery and mushrooms.] Do not use button mushrooms, because they have too much moisture. Add 1-2 raw eggs to make it more sticky. Add sesame oil (1 teaspoon) to make it smell good. Salt and white pepper to taste. Wrap the dumplings.
I usually boil them. Boil the water first, add the dumplings & cover with the lid. Wait till all the dumpling are floating, then add a bowl of cold water. Boil again to make sure they are fully cooked.
Frying is slightly more complex. I usually use vegetable oil to fry fully cooked dumpling. Make sure that they are cold and are not wet or the oil will splatter.
You can also fry raw ones in a non-stick pan. If you do not want to fry too much, then bake the half cooked fried dumplings in oven for a while.
If you like soy sauce, use Kikommen light (green bottle). Use dumpling wraps from Chinese grocery store
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