Boiledshrimpandporkdumplings Recipes

PORK DUMPLINGS

Steps:

• Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
• Meanwhile, add remaining filling ingredients to a bowl and mix well.
• Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
• Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
• Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

BOILED SHRIMP AND PORK DUMPLINGS

Steps:

• Mix all ingredients except wonton wrappers and stock.
• Place a teaspoon of meat mixture in the center of wrappers.
• Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
• Boil the chicken stock over high heat.
• Reduce heat to low and simmer.
• Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
• Add the vegetables along with the last batch of dumplings, if using.
• Add salt, pepper, or soy sauce to taste.
• Enjoy!

WEEKNIGHT SHRIMP BOIL

Steps:

• Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
• Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
• Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.