dumpling wars and my dumpling recipe
Ingredients (all measurements are approximations)
23 lbs Ground Boneless Pork Shoulder (we had 23 lbs of pork for the competiton)
96 oz. Peeled Raw Peeled and chopped Shrimp
2 tbsp. Salt
2 tbsp. White Pepper
2 tbsp. Ginger Powder
1 tbsp. Sugar
2 tbsp. Cornstarch
2 tbsp. Chicken Bouillon
1 cup. Hsiao Shing Wine
1/2 cup. Soy Sauce
4 tbsp. Granulated Garlic
2 tbsp. Sesame Seed Oil
Chopped Napa Cabbage
Chopped Green Onions
pour a little salt to the chopped celery and Napa Cabbage and allow to sit for about half and hour. Some of the water will drain. After that, mash the celery a bit to squeeze out more water. Squeeze the water out of the napa cabbage.
The ratio of pork/shrimp should be about 50/50 to the Cilantro, Napa Cabbage and Celery. If it’s less that, then add more vegetables.
Mix the above ingredients together.
I use Kim Hong Pot Sticker skins to wrap our dumplings.
We wrapped 450 potstickers in about two hours.
Oil hot pan, medium flame, place wrapped dumplings into the pan. Mix a little glutinous rice powder and water. Pour onto the frying dumplings. Then cover to allow steaming and cooking for about five to seven minutes. Take off lid to allow rest of water to evaporate and continue frying until the dumpling has become golden and crispy. Flip over and fry the other side for about three more minutes. Enough to brown the other side to give the dumpling a nicer toasty taste.
Perfect searing on both sides like what the chefs of the Oakland Coliseum said. The glutinous rice powder and water is our secret to a crispier potsticker. (photo courtesy of UrbanBloke)
Tight WGUISFCT teamwork.
The tough judges held the fact that we didn’t make our own wrappers against us and awarded their choice to the team that made a chocolate mochi.
But….. we won the popular audience choice award. Which to me is a lot more important than the judges choice. Though we could have used the $250 award instead of the case of chardonnay wine. We were only reimbursed $100 for expenses. We spent $150. So we paid $50 to do this.