Chicken and Shrimp Dumpling
For the filling:
300 g chicken meat (without skin)
200 g raw shrimp
2 cloves garlic, finely chop
2 cm ginger, finely chop
1 tbsp asian chives, finely chop
Salt and Pepper
2 pack of dumpling wrappers (about 40 pieces)
In a food processor, pulse chicken and shrimp meat until finely chop. In a large bowl, combine all the ingredients including chopped chicken and shrimp. Mix well and season well.
Place the filling (about 1 tablespoon) in the middle of the wrapper, wet the edges of the wrapper with egg wash or water and press tightly into a half-moon shape. Dust the bottom of the dumplings with flour to keep it from sticking. Repeat the process.
Boil water in a steamer and line the steamer with a wet cloth or parchment paper to prevent the dumplings sticking to the steamer.
Place dumplings in the steamer apart so they are not touching. Steam for 10-15 minutes or until the filling are cooked through.
For fried dumpling:
Heat up a non-stick pan over a medium heat, coat the pan evenly with vegetable oil. Place some dumplings in the pan, and cook until golden brown and the edges are crisped. Add 2/4 cup of water to the pan and cover with lid. Steam for few minutes, do the same with the rest of the dumplings.
2 tbsps Soy sauce
1 tbsp Water
1tsp sesame oil
1 tsp chopped garlic
1 tbsp chopped chili
1 tsp gochugoru
Combine all the ingredient, season well and serve the dipping sauce with the dumplings.