This pork dumpling dumpling, jiaozi has it all – a little bit of fat from the pork to give it some weight, the crisp bite of shrimp, combined with the fragrant garlic and onion flavor of the chives. I personally love to enjoy these jiaozi with some vegetables in a bowl of hot chicken broth, with a spoonful of hot chili oil and soy sauce. I highly recommend enlisting a little assistant to help you wrap the dumplings. It’s a fun and easy activity and it’s a great way to bond with your kids.
2 oz of chives, washed and chopped finely into 1cm increments
1 pound of ground pork (80% lean, 20% fat)
½ tsp of cornstarch
½ tbsp chicken bouillon
¼ tsp white pepper
½ tsp of salt or to taste
½ tsp of sesame oil
1 egg, egg white and yolk separated.
1 pack of shui gow dumpling wrappers
To make the filling
Defrost frozen shrimp by soaking it in a bowl of water. Shrimp defrosts quickly, it takes about 10 minutes. Chop into ½ inch increments.
Wash and chop chives into 1 cm increments. Discard the ends of the chives.
Combine ground pork, shrimp, corn starch, and chives in a large mixing bowl, mix well.
Combine seasonings: chicken bouillon powder, white pepper, salt, and sesame oil in a small mixing bowl, mix well.
Separate egg whites using the eggshells to transfer the egg yolk back and forth until egg whites drip into a small bowl. Set egg whites aside.
Combine seasonings, ground pork mixture, and remaining egg yolk. Mix well.
To make the dumpling
7. With wrapper in hand, add ½ tablespoon full of filling in the center of the wrapper. Make sure that there is an even distribution of shrimp, chives, and pork in each dumpling.
8. Using a chopstick as a brush, brush the outer edges of the wrapper with egg whites.
9.Fold dumpling in half. Using your thumb and index finger, close the outer edges of the dumpling until you make your way towards the middle. Fold two creases at the top of the dumpling to secure the close.