On an eight hour layover in Changi International Airport in Singapore, we took quick showers in the Airport spa and slinged over to the local outdoor market to grab some authentic Singapore grub. On our escape, we sampled bits and pieces of classic street food, but our favorite were the shrimp and pork dumplings. I made a close version for a party and everyone raved! If they only knew how easy they were! I served them with a Plum BBQ sauce and Sweet Thai Chili sauce.
SHRIMP DUMPLING
Makes 16 to 20 Dumplings
1 cup raw shrimp, peeled, deveined and chopped finely
1/2 cup ground pork
1 tablespoon soy sauce
7 water chestnuts minced finely
2 scallions minced
2 teaspoons dry white wine
1 ½ teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon salt
1 egg white beaten
24 round gyoza or wonton wrappers.
Mix all ingredients in small bowl or in food processor. Spray steamer with cooking spray or line with parchment slit with holes or a banana leaf. Bring water to a medium-low heat and simmer. Stuff each dumpling with about a tablespoon of ingredients. Fold over the wonton wrapper to form a triangle. Arrange dumplings about ½ and inch apart so steam can circulate around the dumplings. Turn heat up to high and cover. Steam dumpling until they are cooked, about six minutes.
Makes 16 to 20 Dumplings
1 cup raw shrimp, peeled, deveined and chopped finely
1/2 cup ground pork
1 tablespoon soy sauce
7 water chestnuts minced finely
2 scallions minced
2 teaspoons dry white wine
1 ½ teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon salt
1 egg white beaten
24 round gyoza or wonton wrappers.
Mix all ingredients in small bowl or in food processor. Spray steamer with cooking spray or line with parchment slit with holes or a banana leaf. Bring water to a medium-low heat and simmer. Stuff each dumpling with about a tablespoon of ingredients. Fold over the wonton wrapper to form a triangle. Arrange dumplings about ½ and inch apart so steam can circulate around the dumplings. Turn heat up to high and cover. Steam dumpling until they are cooked, about six minutes.
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