Wilson Tang’s Pork and Shrimp Pan-Fry Dumplings
Wilson Tang shares a special dumpling recipe from his famed restaurant, Nom Wah Tea Parlor (which just celebrated 100 years in business)!
50 minsPrep Time
15 minsCook Time
1 hr 5 minsTotal Time
Pork Master Filling
- 3 dried shiitake mushrooms
- 10 oz pork collar, roughly chopped
- 8 oz small shrimp, peeled and roughly chopped
- 1 tsp kosher salt
- 1 ½ tsp sugar
- 1 tbsp chicken powder
- ¼ tsp ground white pepper
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
Gauu Zi (Dumpling) Wrapper
- Shanghai-style circular wonton wrapper
Dumpling Dipping Sauce
- ¾ cup light soy sauce
- 1 cup rice wine vinegar
- 3 ½ tbsp sugar
- 1 tbsp toasted sesame oil
- Soak the mushroom in hot water for 20-30 minutes, until tender.
- Remove, pat dry, then roughly chop.
- Combine all the ingredients in a bowl and stir well to incorporate.
- (Make Ahead: the filling can be kept refrigerated for up to 3 days or frozen for 3 months.)
- Dampen a towel under which to keep the the dumpling wrappers while you work.
- Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
- Step 1: Place 1 ½ tsp of filling in the center of each dumpling wrapper.
- Step 2: Fold the dumpling into a half-moon shape.
- Step 3: Hold the dumpling, seam-side up, between your thumb and index finger.
- Step 4: Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat.
- Step 5: Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
- (Make Ahead: Dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.)
- Steam dumplings for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side. Serve with Dumpling Dipping Sauce.
- Place all ingredients in a small bowl. Whisk together until will mixed and the sugar dissolved. Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.
(Photo by Alex Lau)