Adapted from Marcus Samuelsson
To make dumpling wrappers: In a large bowl, mix flour and water until combined and uniform. Turn onto a well-floured board and knead for 5 – 6 minutes. Roll dough into a 10-inch cylinder and cut in half. Wrap loosely in plastic wrap and let rest for 20 minutes. After resting, take one half out of the plastic and roll into a 10-inch cylinder. Cut into small pieces and using a rolling pin, roll each into a 3-½-inch circle. Repeat for the other half of dough. While working, cover the dough in plastic wrap in order to prevent it from drying out. There should be 25 dumpling wrappers.
To assemble and cook dumplings: Combine chopped shrimp, ground pork, soy sauce, green onion, cilantro, garlic, ginger and sesame oil in a bowl and mix. Using a small spoon, place a small spoonful into the center of each dumpling wrapper. Fold in half and press the edges to seal. Set a bamboo or metal steamer over boiling water at medium heat. Line dumplings up in the steamer (and if you are using the shrimp, place one on top of each dumpling). Steam for 5 to 7 minutes until cooked.
To make dipping sauce: Squeeze the juice from grapefruit into a small bowl. Stir in soy sauce, red wine vinegar, garlic and green onion and mix to combine. Let your life be changed by the beauty that is this sauce.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!