Shrimp Dumplings in Black Sauce

Ingredients

• Once the dumplings are fully frozen, transfer them to a zipper lock bag, you can divide the dumpling according to the number of serve meals.
• Then squeeze out as much air as possible from the bag, seal the bag, put the label with date of preparation, and store them in the freezer for up to 2 mouths
• The dumplings can be cooked straight from frozen. You don’t need to defrost uncooked dumplings since you risk letting the dumpling skin soak in melted ice.
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• 300g cooked and peeled shrimps, roughly chopped
• 350g ground pork
• 35-40 wonton wrappers
• 3 garlic cloves, crunched
• 2 teaspoons sesame oil
• 2-cm ginger root, grated
• 4 spring onions, very finely chopped
• 12 water chestnuts, chopped
• A small bunch of coriander, finely chopped, plus extra to serve
• 3 tablespoons corn flour
• 2 eggs white
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon freshly ground white pepper
• 1 tablespoon vegetable oil
• 6 garlic cloves, minced
• ¼ cup black soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon sugar
• ¼ cup hot water
• 1 tablespoon sliced spring onion
• 2 tablespoons sliced coriander
• 1 tablespoon thinly sliced red chili
• You can use white vinegar instead of black vinegar.
• Reduce a half of sugar if you use black sweet soy sauce.
• Double the amount of sauce if you’d like the dish to have a juicy sauce.
• Place all the ingredients except wrappers in food processor and pulse until chunky. Alternatively, using your hands, mix well, making sure the mixture is evenly combined.
• You want it to be a tight, compact dumpling. Repeat with all the wrappers and filling, then place on a tray.
• Fill a pot or wok with a couple of inches of water and bring to a boil. Place some baking paper with hold cut through in the bottom of a steamer.
• Arrange the dumpling, in batches, so that they are not touching each other, then cover and steam for about 6 to 8 minutes.
• Transfer the dumplings to a plate, set aside and keep warm, while you cook the rest.
• Serve with the black vinegar sauce in a bowl and fresh coriander leaves on the side.
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