Shanghai Dumplings: A Taste of Chinese Culinary Artistry

Quick Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Servings: 8 (4 dumplings per serving)
• Difficulty: Intermediate

Ingredients

For the Dough:

• 3 cups (375g) all-purpose flour, sifted
• 1 tablespoon vegetable oil
• 1 cup (240ml) hot water
• 1/4 cup (60ml) cold water

For the Filling:

• 1 pound (450g) ground pork
• 4 oz (125g) peeled and deveined shrimp, finely chopped
• 3 green onions, finely chopped
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 2 teaspoons finely grated ginger
• Salt and white pepper to taste

For Serving:

• 1 cup (240ml) black vinegar
• 2 tablespoons fresh ginger, finely shredded
• Sliced red chili, to taste
• 2 Napa cabbage leaves

Step-by-Step Instructions

Preparing the Dough:

1. In a large bowl, combine 2 3/4 cups of flour with 1 cup of hot water. Stir until a shaggy dough forms.
2. Add the vegetable oil and 1/4 cup of cold water. Mix until the dough comes together.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.

Making the Filling:

1. In a medium bowl, combine ground pork, chopped shrimp, green onions, sugar, soy sauce, and grated ginger.
2. Mix well and season with salt and white pepper. Set aside.

Forming the Dumplings:

1. Divide the dough into 4 equal portions. Roll each portion into a log about 1 inch in diameter.
2. Cut each log into 8 pieces, creating 32 pieces total.
3. Roll each piece into a 3-inch circle, keeping the edges thinner than the center.
4. Place a tablespoon of filling in the center of each circle.
5. Fold the edges up around the filling, pinching to seal and create pleats.

Cooking the Dumplings:

1. Line a steamer basket with Napa cabbage leaves.
2. Arrange dumplings in the steamer, leaving space between each.
3. Steam for 8-10 minutes until the dumplings are cooked through and the wrappers are translucent.

Serving:

1. Mix black vinegar with shredded ginger in a small bowl for dipping.
2. Serve the hot dumplings immediately with the dipping sauce and sliced red chili on the side.

Chef’s Tips and Tricks

• For extra flavor, add a dash of sesame oil to your filling mixture.
• If you’re new to pleating dumplings, start with a simple fold-over and pinch method. The taste will still be amazing!
• Make a big batch and freeze uncooked dumplings for later. They can go straight from freezer to steamer.
• Don’t have a bamboo steamer? A metal colander set over a pot of boiling water works in a pinch.

Nutritional Information

Per serving (4 dumplings):

• Calories: 320
• Protein: 18g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 2g
• Sodium: 450mg

These Shanghai dumplings are more than just a meal; they’re a culinary adventure. The delicate balance of flavors in the filling, encased in a tender, homemade wrapper, creates a harmony that’s truly unforgettable. Whether you’re an experienced cook or a curious beginner, this recipe offers a rewarding experience that brings the authentic taste of Shanghai right to your kitchen. So gather your ingredients, roll up your sleeves, and get ready to impress with these delightful dumplings!