Expert: Louis M. Wu - 11/25/2010

Question
Hello Chef Wu-

My friend recently made dumplings so I wanted to try too. This is the first
time I'm making dumplings.  It is a combination of shrimp and pork.  For
some reason, every time I make the dumplings (twice), the filling is kind of
mushy.  It's not a firm texture like the dumplings we get from dim sum or
when I buy a bag of premade dumplings.  Could you tell me what I'm doing
wrong?  

Here's my technique:
2 lb of shrimp- peeled, deveined and cut up in a food processor
0.5 lb of ground pork
minced garlic
chopped green onion
soy sauce and other spices
oil

I am doing the same thing my friend does except she doesn't use a food
processor for the shrimps (she cuts it by hand) and I'm not sure how fatty her
pork is.  I don't think the shrimp in the food processor is the problem but I'm
not sure.  What do you think?  Thanks a bunch.

Answer
Dear Kim!
this is chef Wu how are you? Dumpling? my favorite things to eat as far as Asian food goes, so lets see what you went wrong.
I dont see Cabbage in your list of ingredent so I assuming you either dont like that or you didnt know you suppose to include that
now we do not put any types of food in food processor and I know
its the way you process that shrimp that cost your filling to be mushy. because think of it like this, when you put food in blenders
dont they make food like running textures?? so knowing that do you think your dimpling will taste like dumpling? hope I dont sound too
harsh to you. so try again by cuting shrimp like your friend did
but please watch your knife while cutting. safty is my concern
as far as pork goes, just buy some ground pork at your grocery store
if no pork ground beef will do just fine. hope I answer your question
have a Happy Thanksgiving and thank you for choosing ALLEXPERTS.COM
take care!!!


chef Wu