Pork & Shrimp Dumplings

These savory dumplings make for a simple weekend project with crowd-pleasing effects. The added bonus? A versatile grapefruit dipping sauce! Photo by Miya Kusumoto.

Makes 25 dumplings

Ingredients

For dumpling wrappers

3/4 cup all-purpose flour

1/3 cup water

For filling

1/2 pound shrimp, peeled and chopped

1/4 pound ground pork

1 tablespoon soy sauce

1 green onion, chopped

1 teaspoon chopped cilantro

1 garlic clove, minced

1 teaspoon grated fresh ginger

1/2 teaspoon sesame oil

Additional peeled shrimp for topping, optional

For dipping sauce

1 grapefruit

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 garlic clove, chopped

1 green onion, chopped

Instructions

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 intoa 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 place one shrimp, if using, 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.