Happy Chinese new year! Our family must have dumplings during every Chinese new year. Let me show you how my mom makes it.

Ingredients: 

• 50 wrappers

Dumpling Filling:

• 270g ground pork
• 270 g peeled and deveined shrimp
• 1 tbsp minced ginger
• 1 stalk of scallion (pro-tip: thinly sliced the scallion so it’s easy to wrap the filling into the wonton wrapper)
• 2 tbsp light soy sauce
• 2 tbsp Chinese cooking wine
• 1/2 tsp salt
• 1 tbsp sesame oil, toasted
• 1/8 tsp white pepper
• 1/2 tsp Chicken bullion powder
• 1/4 tsp sugar

Instructions:

1. Finely chop peeled and deveined shrimp into a fine paste.
2. Add to a bowl with ground pork, ginger, thinly sliced scallions, light soy sauce, Chinese cooking wine, salt, sesame oil, white pepper, chicken bullion powder and sugar
3. Combine. Pro-tip: use a pair of chopsticks mix in one direction until it forms a sticky paste.
4. place a teaspoon of filling in the center of your wrapper. Wet the edges, pinch the middle in, pleat from the outside in
5. Add dumplings to boiling water. Once dumplings are floating, we are going to cook for another 2 minutes or until the dumplings reach an internal temperature of 160°F or 71°C