Name: Shrimp and Pork Dumplings
Yield: Makes 24 dumplings
Cuisine: Asia
Ingredients: Twenty-four 4-inch round dumpling wrappers; 3 ounces fresh shiitake mushroom caps, trimmed and finely chopped; 1 shallot, minced; 2 tablespoons nam pla (Thai fish sauce); ¼ teaspoon sugar; ¼ cup plus 1 tablespoon grape seed, corn, or other neutral oil, plus more as needed; 4 garlic cloves, minced; ½ teaspoon minced fresh red Thai chile, crushed red pepper flakes, or freshly ground black pepper; 4 fresh water chestnuts, peeled and chopped, or ⅓ cup peeled and chopped jicama; 3 scallions, trimmed and minced; ¼ teaspoon ground turmeric; 2 tablespoons rice or white vinegar; 4 ounces pork shoulder or butt, chopped or ground; 8 ounces shrimp, peeled, deveined, and chopped or ground; 2 garlic cloves, peeled; 2 anchovy fillets; 8 ounces fresh pineapple, peeled, cored, and chopped; Nuoc Cham; 1 tablespoon sugar; 1 fresh red Thai chile, stemmed, seeded, and chopped; 2 tablespoons fresh lime juice; One ½-inch piece fresh ginger, peeled and sliced

Preparation info

Makes
24
dumplings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is a classic dumpling, stuffed with shrimp and pork, though probably better than most you’ve eaten because all the ingredients are fresh. Our twist is the combination of Southeast Asian sauces with traditional dumpling ingredients and technique. This is how you’d see “Chinese” food in Malaysia: hotter and spicier.

Like all dumplings, these are easy and fun to make, and can be prepared ahead of time and frozen before steaming. You can even put them in the steamer without defrost