In this episode of What Celian Eats, Chef Dominique Ansel and his 1-year old son, Celian, visit renowned fashion designer Jason Wu to learn how to make Jason's mom's pork and shrimp dumplings. A Taiwanese classic that's the definition of comfort food and traditional home cooking.
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Here's the recipe:
Mama Wu's Pork & Shrimp Dumplings
By Jason Wu
Ingredients:
2lbs ground pork
1lb minced shrimp
1 bunch scallion, finely chopped
Big handful chopped cilantro
3 gloves minced garlic
Half of a Taiwanese cabbage, finely chopped
1 tsp ginger, minced
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp White pepper
2 packages Twin Marquis dumpling wrappers
Small bowl of water
Dipping sauce:
1/2 cup soy sauce
1/2 tsp minced ginger
1 tsp sesame oil
1 tsp black vinegar
1/2 tsp sugar
1) In a large mixing bowl, combine all ingredients. Stir until evenly combined.
2) Spoon about 2 tsp of filling in the center of a dumpling wrapper. Dab the edges of the wrapper with a bit of water, then fold in half. Make the first pinch at the center, then two pleats on either side (you'll end up with a dumpling that sits upright facing you). Continue until you've folded all your dumplings.
3) Bring a large pot of water to a boil. While you wait for the water to boil, make the dipping sauce. Combine all sauce ingredients in a bowl, stirring until sugar is dissolved. Set aside until ready to serve.
4) Once water is boiling, drop in dumplings (do this in batches so you don't crowd the pot, as they'll stick together if you add too many at once). Boil until they float, occasionally stirring so they don't stick to the bottom. Once they float, boil for 2-3 more minutes. Drain and serve with dipping sauce. (You can also freeze them to serve later.)
Take a closer look at Jason's beautiful designs:
jasonwustudio.com/
And check out Jason's own culinary creations!
/ mrwueats
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