Pork and Shrimp DumplingsBy Jeri Mobley-Arias
One thing about dumplings is that it’s the perfect snack, appetizer, lunch or dinner option–ALWAYS. These beautiful, bite-sized goodies are full of flavor and are delicious steamed or pan-fried.
Every time I finish the last of these dumplings, my fiance and I always say, “we should’ve made more”. So try this recipe once, and decide for yourself, if you should double the recipe next time.
This recipe is bursting with flavor and the best part (for me) is the folding process. I find it quite therapeutic; creating each fold and finishing the top of the dumpling by pinching the dough. I usually use a vinegar sauce and chili oil. I place vinegar sauce (recipe below) in a ramekin and dip each dumpling into the sauce. I also place a handful of cooked dumplings in a shallow bowl and pour a couple spoonfuls of chili oil on top–so good!