Tin’s Pork and Vegetable Dumplings

Ok, so here we go! My first recipe from a fellow “Chef or Friend” comes from Amos Tin and his wife Quinnie Mok in Toronto, Ontario, Canada.

Amos Tin and his wife Quinnie Mok.

I had the pleasure of first meeting Amos and his wife when I was overseas in Taipei, Taiwan back in 2011. Amos was working with the same company my fiancee was working at during our time in Taiwan and Quinnie would frequent the office just about as much as I did. Amos, was taking up a major role in the Trade and Agriculture section helping to promote Canadian products in Taiwan, we where able to work together, along with his team, on many occasions often joining forces at major food fairs or food shows at different Super markets or major hotels. All in the name of promoting Canada and our fine products.

Today, he is officially retired and has had the pleasure of spending time with Quinnie traveling and exploring new places and new cuisine. To this day, they enjoy cooking together but most of all they enjoy cooking with the entire family. And with their “Tin’s Pork and Vegetable Dumplings”, it is a sure way to get the entire family involved.

This recipe of “Tin’s Pork and Vegetable Dumplings” is easy to make, nutritious and delicious. They make sure to include a few tricks in making dumpling, which they illustrate in the recipe and have shared with us some photos to help guide us along the way. They hope that you all have a chance to share in something that their entire family enjoys doing together.

Recipe: “Tin’s Pork and Vegetable Dumplings”

Ingredients for making 72 dumplings:

Lean ground pork 1 lb

Shanghai baby Bai Choi 2 lb *Note: Shanghai Bai Choi is also known as “Bok Choy”.

Raw shrimp (51/60) 1 lb *Note: 51/60 is the size of shrimp. Meaning 51-60 shrimp/pound.

Dumpling wrap (72) 1 lb

Egg 1

Seasonings:

Fresh grated ginger powder 1 tsp

White pepper 1/2 tsp

Salt 2 tsp

Sugar 2 tsp

Sesame oil 2 tsp

Method:

Blanch the Shanghai baby Bai Choi and chop into small dices, drain well and squeeze out as much water with a cheese cloth as possible. An alternative, should you not have cheese cloth, is to use a tea towel.
Mix ground pork with seasonings and one egg yolk. Save the egg white as “glue” for wrapping the dumplings.
Blend the seasoned pork with the well drained chopped Shanghai Bai Choi. Cook and taste the filling to adjust seasoning.
Wrap dumpling with enough filling and two shrimp each by hand in your favourite form or with the help of a dumpling mold.
Dust the dumpling lightly with flour to avoid sticking together
Boil the dumpling in water (until it floats) or pan sear/ fry the dumplings (until golden brown).
Serve the boiled dumping in chicken broth and garnish with Bai Choi /scallion; serve the pan seared/ fried dumplings with the dressing of balsamic vinegar, soy sauce and sesame oil.

Enjoy!

The Ingredients: Top Left- Bai Choi, top right- won ton wrappings, bottom left – small shrimp and one egg, bottom right – ground pork with seasonings.