Homemade Dumplings with Ginger Broth and Hot Chili Sauce

Homemade Dumplings with Ginger Broth and Hot Chili Sauce PRINT
Ginger Broth:
Ingredients:

• 48 oz chicken broth
• 4 cups water
• 1 whole garlic bulb, cut in half widthwise
• 1 whole onion, peeled and quartered
• 5 spring onions, roughly chopped
• 3 inch piece of ginger, sliced
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp white pepper
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp fish sauce (to taste)

Directions:
    Start your broth before you start the dumplings. In a large pot, add your garlic, onion, spring onions and ginger. On high heat, blister and char the aromatics to release the flavor- around 5 to 8 minutes. Add in your chicken broth and water. Bring to a boil and simmer on low heat with a lid until your dumplings are ready (at least an hour or longer to intensify the flavor).
    Before serving, add the salt, black pepper, white pepper and soy sauce. Add sesame oil and fish sauce to taste.

Hot Chili Sauce
Ingredients:

• 3 tbsp hot chili oil (I used the Dynasty brand)
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp minced ginger

Directions:
    In a small bowl, mix together all ingredients.

Dumplings:
Ingredients:

• .75 lbs pork
• .5 pound shrimp, peeled
• 1/4 cabbage thinly sliced
• 3 tsp sesame oil
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp white pepper
• ½ tsp salt
• ½ tsp black pepper
• 3 spring onions, thinly sliced
• 1 inch piece of ginger, minced (or 1 tbsp ginger paste)
• 3 garlic cloves minced (or 2 tsp garlic paste)
• 1 tbsp or more of Sambal/ chili paste (optional)
• Around 30 wonton wrappers
• Sliced green onions and sesame seeds to serve
• Steamed bok choy to serve

Directions:
    The first step is making sure you devein your shrimp. Taking a paring knife, make a shallow incision on the top of the shrimp where you see a black line. Remove the vein (aka the poop, yuck). Search up videos on google or ask your buy pre-deveined shrimp if you don’t know how to do so!
    Once all your shrimp are deveined and have no shells, pulse them in a food processor or simply take a large knife and keep cutting them until they form a paste. There shouldn’t be any chunks and it should be relatively smooth.
    In a big bowl, mix together all the ingredients (there really is no order to it). The best way is just to get in there with your hands (wear gloves if needed) and make sure that all the cabbage, pork and shrimp is incorporated well with the spices and sauces.
    Taking your wonton wrappers, add a 2 tsp dollop of the mixture in the middle. Have a bowl of cold water nearby. Dip your finger in the water and trace around the edges. Fold the wrapper over diagonally forming a triangle. Use your fingers to press the edges together to make sure they are sealed. Now, wet the inside corner of one end and the outside corner of the other. Fold them together to form a package. Make sure both ends are pressed together tightly so that they don’t fall apart when cooking.
    While your broth is bowling, bowl a small pot of water on the side. Add in your dumplings while making sure it isn’t over crowded. Move them around with your spider or spoon and flip them over after 1 minute. Let them cook in total for 2 to 2.5 minutes until the wonton wrapper is translucent. Remove them and drain off the excess liquid. Set the cooked dumplings aside and repeat with the rest. Boil the bok choy in the same water while the dumplings are cooking, set aside.
    If freezing, read the following directions. Place your ready made raw dumplings in a flat layer on a plate or baking tray. Freeze them for at least 2 hours. Take them out of the freezer and sprinkle them with flour. Toss them in a bag and now you can keep them in a freezer for up to 3 weeks. Cook accordingly, but maybe for an additional couple minutes.
    To serve, add the dumplings and bok choy at the bottom of the bowl, pour over the broth, drizzle over the chili oil and sprinkle spring onions and sesame seeds over the top. You can also eat these alone with the chili oil and no broth. This makes the perfect warming and light soup for winter!




​