Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets. | 2. For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle. | 3. Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.). | 4. Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes. | 5. While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls. | 6. Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	8	ounces	ground	852.768	0.0	31.5479	79.5388
shrimp	2	ounces	peeled deveined minced	40.2333	0.5157	7.7123	0.5723
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cilantro	1	tablespoon	minced	0.23	0.0367	0.0213	0.0052
scallion	1		green trimmed minced	32.0	7.34	1.83	0.19
black mushroom	1	chinese	soaked softened minced	-	-	-	-
dark sesame oil	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
dumpling wrapper			round	-	-	-	-
vegetable oil	2	tablespoons		117.23200000000001	0.0	0.0	13.6
scallion	2		trimmed minced	32.0	7.34	1.83	0.19
garlic clove	5		peeled minced	-	-	-	-
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
black vinegar	2	tablespoons		-	-	-	-
bean paste	2	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
dark sesame oil	1	tablespoon		-	-	-	-
chili oil	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.