|1||lb. shrimp, peeled and de-veined|
|1||oz. pork fat or very fatty boneless pork|
|¼||tsp. freshly ground white pepper|
|2||tsp. finely chopped scallions|
|1||tsp. finely chopped fresh ginger|
|3¾||cups chicken stock|
|2||Tbsp. Shaoxing rice wine or dry sherry|
|1||tsp. sesame oil|
Culinate editor’s notes: This recipe makes quite a large quantity of dumplings for a comparatively scanty amount of broth. Use 1½ or even 2 quarts of chicken broth, if you like. To save time, you can poach the dumplings directly in the broth; the resulting liquid won’t be as clear, but it’s just as delicious. You can also save time by using a 10-ounce package of frozen spinach in place of the fresh.
Related article: The benefits of broth
This content is from the book Ken Hom’s Chinese Kitchen by Ken Hom.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite