Shrimp and Pork Dumplings with Truffle Chilli Oil
Ingredients:
- 200 g of shrimp, peeled and chopped
- 350 g of ground pork
- 2 garlic cloves, chopped
- 2-3 green onions, chopped
- 2 tbsp of oyster sauce
- 2 tbsp of soy sauce
- 1 tsp of chili flakes
- 35-40 dumpling wrappers
For the Chilli Oil:- 1 tbsp of chilli flakes
- 1 tbsp of gochugaru (Korean chilli flakes)
- 1 tbsp of sesame seeds
- 1/4 cup of neutral oil (e.g. vegetable oil)
- Fresh Cilantro leaves, to garnish
- Chopped green onions, to garnish
Directions:
- In a bowl, combine the shrimp, the ground pork, the garlic, the green onions, the oyster sauce, the soy sauce, the truffle dust, the truffle oil, and the chilli flakes. Mix well until everything is fully incorporated.
- Place a spoonful of the filling in the center of each dumpling wrapper. Dampen the edges of the wrapper with a little water, then fold and seal the dumplings by pinching the edges together. Push the center with your finger and make a half moon to pinch the edges together again to create a round dumpling.
- Pan-fry method: In a pan over medium-high heat, add a drizzle of neutral oil. Once the oil is hot, add the dumplings in batches. Cook for 3-4 minutes until the bottoms are crispy and golden. Then, add about 1/3 cup of water to the pan, lower the heat to medium, and cover.
- Steam the dumplings for an additional 5 minutes, or until the water evaporates and the dumplings are fully cooked through.
- Boiling method: Alternatively, you can boil the dumplings in water. Bring a pot of water to a boil, add the dumplings, and cook for 3-4 minutes or until they float to the surface.
- In a small bowl, combine the chilli flakes, the gochugaru, the sesame seeds, and a pinch of salt. Heat the neutral oil in a small pan until hot, then pour it over the chilli mixture. Let it sit for a minute to infuse the flavours, then add the truffle oil and mix.
- Drizzle the chili oil over the cooked dumplings and garnish with fresh cilantro leaves and chopped green onions.
Preparation time: 40-45 minutes, Cooking time: 10-15 minutes, Servings: 35-40 dumplings
- 200 g of shrimp, peeled and chopped
- 350 g of ground pork
- 2 garlic cloves, chopped
- 2-3 green onions, chopped
- 2 tbsp of oyster sauce
- 2 tbsp of soy sauce
- 1 tsp of chili flakes
- 35-40 dumpling wrappers
For the Chilli Oil:- 1 tbsp of chilli flakes
- 1 tbsp of gochugaru (Korean chilli flakes)
- 1 tbsp of sesame seeds
- 1/4 cup of neutral oil (e.g. vegetable oil)
- Fresh Cilantro leaves, to garnish
- Chopped green onions, to garnish
- In a bowl, combine the shrimp, the ground pork, the garlic, the green onions, the oyster sauce, the soy sauce, the truffle dust, the truffle oil, and the chilli flakes. Mix well until everything is fully incorporated.
- Place a spoonful of the filling in the center of each dumpling wrapper. Dampen the edges of the wrapper with a little water, then fold and seal the dumplings by pinching the edges together. Push the center with your finger and make a half moon to pinch the edges together again to create a round dumpling.
- Pan-fry method: In a pan over medium-high heat, add a drizzle of neutral oil. Once the oil is hot, add the dumplings in batches. Cook for 3-4 minutes until the bottoms are crispy and golden. Then, add about 1/3 cup of water to the pan, lower the heat to medium, and cover.
- Steam the dumplings for an additional 5 minutes, or until the water evaporates and the dumplings are fully cooked through.
- Boiling method: Alternatively, you can boil the dumplings in water. Bring a pot of water to a boil, add the dumplings, and cook for 3-4 minutes or until they float to the surface.
- In a small bowl, combine the chilli flakes, the gochugaru, the sesame seeds, and a pinch of salt. Heat the neutral oil in a small pan until hot, then pour it over the chilli mixture. Let it sit for a minute to infuse the flavours, then add the truffle oil and mix.
- Drizzle the chili oil over the cooked dumplings and garnish with fresh cilantro leaves and chopped green onions.
