Locust Flower, Pork and Shrimp Dumplings

Cooking StepsHow to cook Locust Flower, Pork and Shrimp Dumplings step by step

Cooking Process

1. 
   Step 1

   Crack one egg into the ground pork. Soak scallion ends, ginger slices, and Sichuan peppercorns in 100ml boiling water for 10 minutes. Once cooled, gradually add this aromatic water to the pork while stirring in one direction for about 5–8 minutes, until a chopstick inserted into the filling stands upright. Season with salt, white pepper, five-spice powder, minced ginger, dark soy sauce, light soy sauce, and oyster sauce. Continue mixing, then fold in the shrimp — cut each shrimp into 3–4 pieces, not too small. Heat 15ml peanut oil until smoking, then turn off the heat (you can fry a few Sichuan peppercorns in it and remove them). Let the oil cool, then pour it into the filling. This keeps the filling tender and juicy.

2. 
   Step 2

   Wash the locust flowers thoroughly, soaking them in salted water for about 15 minutes on the final rinse. Bring a pot of water to a boil, blanch the locust flowers for 10 seconds — as soon as the leaves turn bright green, remove them immediately and plunge into cold water. They’ll be a gorgeous vibrant green!

3. 
   Step 3

   Squeeze the excess water from the blanched locust flowers, mix them into the pork filling, and start wrapping dumplings!

4. 
   Step 4

   Didn’t have time to make dough from scratch, so used store-bought dumpling wrappers.

5. 
   Step 5

   Delicious! Could have used a bit more oil in the filling though~

6. 
   Step 6

   The store-bought wrappers were a bit too large. Eating spring in every bite! 😆😆😆