Shrimp and Pork Filled Chinese Chive Dumplings

1. 1

   Combine the bread and cake flours in a bowl.

2. 2

   Add 5 tablespoons of boiling water, and mix with a rubber spatula.

3. 3

   When the mixture is crumbly take it out and knead with your hands.

4. 4

   Wrap up in plastic wrap and rest for 30 minutes at room temperature.

5. 5

   Knead together the ground pork, roughly chopped peeled shrimp, finely chopped Chinese chives and all the flavoring ingredients very well until sticky.

6. 6

   Divide the dough into 10 pieces.

7. 7

   Dust your work surface and rolling pin, and roll out each piece into a circle that's a bit bigger than a gyoza dumpling skin.

8. 8

   Place a portion of the filling in the middle, and wrap the dough around it and pleat the edges to seal them in the middle.

9. 9

   Heat up the vegetable oil in a frying pan.

10. 10

    Place the dumplings in the frying pan with the sealed sides down.

11. 11

    Cook until lightly browned.

12. 12

    Add water, cover with a lid and steam-fry over medium heat for 4 to 5 minutes.

13. 13

    When there's no moisture left in the pan swirl in some sesame oil, turn the dumplings over and cook until browned on the other side.

* Per serving · 4 servings · Values may vary.

No additional tips available.