My 7-yr old son's favorite lunch is always the same--the dumplings (shu mai) I make for him. I made these dumplings for him because all the frozen ones from the Asian market contained MSG. Now these tiny treasures have become my son's currency at school. He doubles his shu mai ‘order’ each morning. He says when he sits down to lunch, a group of his friends crowd around him, offering their cookies, treats and drinks for a ‘pot sticker’. Often, he'll just give them away to anyone with enough enthusiasm to ask. They take a little time to make, but you can make a lot at once and freeze them in little baggies of four. Take them out and microwave with a wet paper towel over them for 2 minutes and instant lunch.
You can add diced lotus root, edamame or water chestnuts for crunch--my son (and his friends) insist on 'meat only' dumplings. - edamame2003 —edamame2003
Test Kitchen Notes
Edamame2003's homemade shrimp and pork dumplings embrace all the flavors we've come to enjoy in a dumpling. I loved the ease of mixing all the spices in the blender and combining with the shrimp and pork to create a filling packed with zing. These dumplings have a pronounced ginger flavor and a lot of black pepper -- I’d recommend using half the amount of black pepper called for. Simply served with soy sauce they are yum! - jvcooks —jvcooks
approximately 50 dumplings
large shrimp. Cleaned, shelled, deveined and chopped
fresh cilantro (if there are roots, even better)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.