Singaporean Dumplings with Pork and Shrimp
4 servings
50 minutes
Singaporean dumplings with pork and shrimp are a refined dish of Thai cuisine that combines the tenderness of seafood with the rich flavor of pork. Their history begins in Southeast Asia, where traditional dumplings became an integral part of street food and family meals. The dough, prepared in boiling water, gains elasticity and lightness, while the filling with shrimp, onion, and aromatic sauces gives the dumplings a bright umami-filled taste. Steaming preserves all the juiciness and naturalness of the ingredients. They are served with soy or spicy sauce, sometimes complemented by fresh herbs. This is an ideal option for cozy home dinners as well as for impressing guests – tender and fragrant, they transport you to the atmosphere of Thai markets.
1
Add salt to the flour, pour in sunflower oil, and gradually add boiling water while kneading the dough. Let the dough cool slightly.
- Salt: to taste
- Sunflower oil: 1 tablespoon
- Boiling water: 125 ml
- Wheat flour: 1 glass
2
Knead the dough, adding flour to the table, until elastic. Let it rest for a while.
3
Chop the shrimp and onion finely, mix with the minced meat. Add soy and fish sauce, garlic, salt, and pepper. Let the mixture sit for 10 minutes.
- Peeled boiled shrimps: 500 g
- Green onions: 1 piece
- Minced pork: 500 g
- Soy sauce: 1 tablespoon
- Fish sauce: 1 tablespoon
- Ground dried garlic: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Roll out the dough like for dumplings, but thin. Place the filling with a teaspoon and seal it with your fingers.
5
To prevent dumplings from sticking, we use parchment paper or thinly sliced carrots.
6
We steam for 40 minutes.