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2 Ways to Make Delicious Steamed Shrimp and Pork Dumplings Easily at Home
Steamed shrimp and pork dumplings are both delicious, attractive, and easy to make. Would you like to try? Let Dien May XANH show you this recipe to treat your family. Now, let’s buy the ingredients and get started!
1. Steamed Shrimp and Pork Dumplings
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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Steamed Shrimp and Pork Dumplings
Serves 4
Ground Pork 200 gr
Ground Shrimp 300 gr
Wheat Starch 110 gr
Tapioca Starch 20 gr
Jicama/Yam Bean 50 gr
Green Onion 3 stalks
Sesame Oil 1 tablespoon
Common Seasonings 1 pinch
(Sugar/ Seasoning Powder/ Ground Pepper)
Equipment
How to Choose Fresh Jicama (Yam Bean)
- Choose small or medium-sized jicamas, which are usually crispy and sweet.
- The skin of a good jicama should be light brown, smooth, and intact.
- When you hold the jicama, it should feel firm and hard when pressed.
- Avoid large jicamas that feel light, as they might be old, fibrous, and tough.
- Also avoid bruised jicamas or those with black or yellow spots, as they are likely spoiled.
Information about Wheat Starch and How to Choose It
- Wheat starch is fine, white, gluten-free, and has a mild aroma. It feels smooth and fine to the touch.
- Wheat starch is commonly used in dishes like dumplings, mooncakes, sponge cakes, or to make pho noodles, vermicelli noodles, and udon noodles. It gives dishes a beautiful white color, a chewy texture, and helps cakes rise better.
- You can buy wheat starch at grocery stores or baking supply stores. You can also easily order it online.
Instructions for Steamed Shrimp and Pork Dumplings
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Prepare Ingredients
Peel, wash, and dice the jicama.
Clean and remove the roots of the green onions, then wash and finely chop them.
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Make the Shrimp and Pork Filling
In a bowl, combine the ground shrimp and pork. Add 1 tablespoon of seasoning powder, 1 tablespoon of sugar, chopped green onions, 1 tablespoon of sesame oil, 1 teaspoon of pepper, and the diced jicama. Mix well until all ingredients are combined.
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How to Choose Fresh Shrimp
- Fresh shrimp will have translucent flesh and the legs will be firmly attached to the body.
- Shrimp with tails curled inwards are fresh. If the tails are spread out, the shrimp may have been injected with chemicals or water to plump them up.
- Avoid shrimp with black legs, as they are not fresh.
- Do not buy slimy shrimp as they have been dead for a long time and will not taste good; the shrimp meat will be mushy.
How to Choose Fresh Pork
- For the best flavor, it’s best to buy the pork and have the seller grind it for you or buy the pork and grind it yourself using a meat grinder.
- Fresh pork will have a dry outer membrane, and the cut surface will feel slightly dry to the touch, not sticky.
- Fresh pork has a pinkish-red color and is tender, while the fat is opaque white.
- Choose pork that is still elastic when pressed and has a characteristic fresh pork smell.
- If the pork is dark red or blackish, avoid buying it as it may be from pigs raised with lean meat enhancers.
- Avoid buying meat that is light green, dark, or has red skin as this is spoiled pork and is no longer usable.
Above are detailed instructions on how to make delicious steamed shrimp and pork dumplings that everyone will love, easily at home. We hope this article will help you make your own dumplings easily. Let’s get cooking!
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Key changes and explanations:
* **Titles and Headings:** Translated all Vietnamese headings and titles to English, including the main title about making dumplings.
* **Ingredient List:** Translated all ingredients to English. Clarified “củ sắn” as “Jicama/Yam Bean” for better understanding.
* **Instructions:** Translated all the step-by-step instructions to English.
* **Tips and Advice:** Translated the sections on choosing fresh ingredients and equipment recommendations.
* **General Text:** Translated all the surrounding descriptive text, including the introduction and conclusion.
* **Alt Text for Images:** Added appropriate alt text to images for better accessibility and SEO. This was missing in the original.
* **Removed Redundant
tags:** Cleaned up empty `
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This translation provides a much clearer and understandable version of the recipe for English-speaking users. I’ve omitted some of the repetitive image gallery code for brevity, but the structure and translations are consistent throughout the entire document.
