My first guest post! I’m writing this post on Hillary’s behalf. From preparing the filling to wrapping the dumplings, she did it all on her own. I take credit for the pictures however, and I was the taste tester 🙂 Great job! Way to go Hillary!

• Prep Time: Hmmm…, started on Saturday and finished on Sunday, with many R&R time in between.
• Cook Time: 10 mins
• Serves: Made exactly 23 dumplings

Ingredients

(A) Filling:

• 2/3 lb ground pork
• 8 water chestnuts, finely chopped
• 1/4 cup softened dried shitake mushrooms, finely chopped
• 1/4 cup carrots, finely grated
• 4 oz raw shrimp, finely chopped
• 3 Tbsp green onions, chopped

(B) Seasoning:

• 1 Tbsp corn starch
• 1 Tbsp cooking wine
• 2 Tbsp sesame oil
• 2 tsp sugar
• 1 tsp salt
• 1 tsp pepper

• Round dumpling skins. We bought a package but used only 23 pieces.
• Green peas for garnish

Directions

1. Mix filling and seasoning until well blended.
2. Place 1 portion of filing in the center of a dumpling skin. Take the dumpling skin between the index finger and thumb. Gather edges together to make a waist. Place 1 green pea in the center of the filling. Use a knife, dipped in water, to press down the filling so that it is smooth and compact.
3. Repeat step 2 until all filling is used up.
4. Steam in bamboo steamer over high heat for 5 minutes.
5. Serve hot.