What you need
300g ground pork, 400g shrimp, half a block of tofu, 300g bean sprouts, 50g glass noodle, an egg, half of an onion, green onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, pepper, cooking wine, oyster sauce, and corn starch
What you do
For the pork dumplings,
In a bowl, combine 300g ground pork, 300g bean sprouts, half a block tofu, 2 chopped green onions, 50g soaked and chopped glass noodles (I soaked them in hot water for 20 mins), 1T soy sauce, 1T minced garlic, 1T sesame oil, 1T grated ginger, 1T sugar, 1 egg, 2T salt, 0.5T pepper, and 1T cooking wine. Mix everything together until well combined.
Place 1 to 1.5T of the mixture in the center of each dumpling wrapper and fold it tightly to seal.
Arrange dumplings on a tray and freeze until ready to cook.
For the shrimp dumplings,
In a bowl, combine 400g chopped shrimp, 0.5T sugar, 1 pinch salt, 0.5T soy sauce, 0.5T sesame oil, 1T oyster sauce, 1T minced ginger, 0.5T pepper, half a minced onion, and 1T cornstarch. Mix everything together until well combined.
Place 1 to 1.5T of the mixture in the center of each dumpling wrapper and fold it tightly to seal.
Arrange shrimp dumplings on a tray and freeze until ready to cook.
Lab notes
I really enjoyed the ginger flavor in both the pork and shrimp dumplings!
I also found that the shrimp dumplings were far tastier when made into a wonton soup than when stir-fried.