Chinese dumplings with shrimp and pork, cooked in a frying pan or steamed

Ingredients:

Pork and shrimp filling

• 900 g large shrimp, peeled and deveined
• 450 g of minced pork
• 3 tablespoons dark sesame oil
• 3 tablespoons soy sauce
• 1 tbsp cornstarch
• 3 tablespoons peeled and grated ginger root
• 5 cloves garlic, crushed
• 4 green onions, chopped
• 4 egg whites
• Juice of 1 lemon
• 1 can (110 g) water chestnuts, chopped

Assembly

• 1 package (280 g) wonton dough
• Napa cabbage leaves to line the steamer
• Rapeseed oil
• Sesame-soy dipping sauce, for serving

Sesame-soy dipping sauce

• 1 cup soy sauce
• 1 tbsp. rice vinegar
• 2 tablespoons chopped garlic
• 1 tbsp. peeled and grated ginger root
• 1 tbsp dark sesame oil
• 1 tbsp. honey
• 2 green onions, chopped

Preparation:

1. Filling:
   
   Place the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, and lemon juice in the bowl of a food processor. Season with salt and pepper. Pulse the ingredients until smooth, 3-5 times. The filling should be chunky, not completely smooth. Transfer the filling to a bowl and add the water chestnuts.
2. Taste the filling and make a small patty, about 2 tablespoons. Place a small frying pan over medium heat and add 1 tablespoon of vegetable oil. Once hot, add the patty and fry on both sides until golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and taste. If necessary, adjust the remaining filling with salt or any other seasonings.
3. Prepare the dumplings. Serve with sesame-soy sauce.
   
   Sesame-soy dipping sauce:
   Yield: about 2 tbsp.
   
   Combine soy sauce, vinegar, garlic, ginger, oil, honey and green onions in a bowl and set aside until ready to serve.
4. Shumai (in a steamer):
   
   Line the bottom of a bamboo steamer with cabbage leaves and cover with a lid. Bring 2-5 cm of water to a boil. Place the bamboo steamer over the saucepan. Continue adding water as needed.
   
   Place a piece of wonton dough on a clean surface and add about 2 teaspoons of filling to the center. Moisten the edges of the dough with water. Gather the edges of the dough around the filling, leaving the top of the filling exposed. Gently tap the dumpling down on the counter to stand it upright.
5. Place the shumai in a steamer lined with cabbage and cover with a lid. Steam until tender, 5-10 minutes.
6. Gyoza (in a frying pan):
   
   Place a piece of wonton dough on a clean work surface and add about 2 teaspoons of filling to the center. Wet the edges of the dough with water. Take one edge of the dough and fold it over to the other side, creating a crescent shape. Then, starting at one end of your crescent, gather the edges into smooth folds.
   
   Place 0.5 cups of water and a lid on the pan. Heat the pan with 1-2 tablespoons of canola oil over high heat. Once the pan is hot, add a few dumplings, smooth side down. Fry until golden brown on the bottom, 1-2 minutes. Add water, immediately cover with a lid, and simmer for another 3-4 minutes.