Mushroom, Shrimp and Pork Dumplings
What You Will Need
Ingredients
- 8 pcs. dried shiitake mushrooms, soaked in water
- 1 lb. minced pork
- 8 oz. shrimp
- 2 Tbsp. corn starch
- 4 oz. chives, chopped
- 2 eggs
- 1/3 cup water
- 1 Tbsp. cooking wine
- 35 sheets dumpling wrapper
Marinade
- 4 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce
- 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG added)
- 1/2 tsp. Lee Kum Kee White Peppercorn Grinder
- 3 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
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Julienne the soaked shiitake mushrooms.
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Put all the ingredients (except the dumpling wrappers) into a large bowl and mix well with Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce, Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG added), and Lee Kum Kee White Peppercorn Grinder in a clockwise direction until the filling turns into paste form. Add Lee Kum Kee Premium Pure Sesame Oil and mix well. Place the filling in the refrigerator for about 1 hour.
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Take out the filling from the refrigerator and wrap it using dumpling wrappers.
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Tips: Make Cantonese dumplings by wrapping the filling with wanton wrappers.
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