Shui Jiao
Ingredients
The filling
-
160
g
peeled and deveined shrimp
-
80
g
ground pork
-
3
pieces
water chestnuts, peeled and diced
-
2
pieces
black fungus, softened and sliced
-
1
tablespoon
coriander leaves, finely chopped
-
2
tablespoons
oyster sauce
-
1
teaspoon
salt
-
1
teaspoon
sugar
-
1
teaspoon
sesame oil
-
2
teaspoons
cornstarch
-
3
dashes
ground white pepper
The wrappers and broth
-
25
pieces
dumpling wrappers
-
1
tablespoon
oil for boiling
-
2
cups
chicken broth
-
1
cup
water to dilute broth
-
1
stalk
scallions, cut into rounds
-
as needed
optional
Chinese leafy green vegetables
-
as needed
optional
sesame oil
Instructions
- Rinse and dry the shrimp, then chop into a chunky consistency.
- Mix the shrimp, ground pork, water chestnuts, black fungus, coriander leaves, and seasonings in a bowl and chill for 30 minutes.
- Place a dumpling wrapper in your hand, add about 1 tablespoon of filling, wet the edges, fold, and seal.
- Boil water with oil, add dumplings in batches, and stir to prevent sticking until cooked.
- Serve the dumplings in bowls with hot chicken broth, garnished with scallions and optional greens.
Nutrition Facts (estimated)
Servings
4
Calories
179
Total fat
10g
Total carbohydrates
9g
Total protein
15g
Sodium
958mg
Cholesterol
79mg
You might also like