- ½ lb (225 g) shrimp, peeled and deveined
- 3 cloves garlic chopped
- 1 tsp (5 ml) ginger, chopped
- ½ lb (225 g) ground pork
- 1.2kg new potatoes
- 2 tbsp (30 ml) green onions, chopped
- 2 tbsp (30 ml) water chestnuts, chopped
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) fish sauce
- 2 tsp (10 ml) sugar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) corn starch
- 2 eggs, beaten
- 32 wonton wrappers
- 1 carrot, peeled and cut into small cubes
- 1/4 cup (60 ml) green peas
- 6 napa cabbage leaves
- 1/4 cup (60 ml) dark soy sauce
- 1/4 cup (60 ml) soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) sugar
- 2 Thai red or green chilies, chopped
- In a food processor, blend together the shrimp, garlic and ginger. Once it forms a paste, transfer to a mixing bowl.
- Add pork, green onions, water chestnuts, fish sauce, soy sauce, sesame oil, sugar, cornstarch and eggs. Mix all ingredients together to form a thick stuffing. Set aside.
- Cut small corners off the wonton wrappers.
- Place 1-2 tablespoons of pork and shrimp mixture in the center of each wonton wrapper.
- Using your fingers, form the dumplings by folding all the corners around the stuffing and pressing down on the top to keep them tight.
- Over each dumpling, place a cube of carrot and a green pea.
- Line the bottom of a bamboo steamer with cabbage leaves, leaving small gaps for the steam to circulate, and place over a wok of boiling water.
- Once the steamer is hot, place the dumplings inside, cover, and cook for 10 minutes.
- Meanwhile, combine dark soy sauce, soy sauce, vinegar, sugar and chilies in a mixing bowl and whisk.
- Remove the dumplings from the steamer once fully cooked.
- Serve hot, with the dipping sauce on the side.