Ingredients:

  • 3-4 Coriander roots
  • 5 cloves Garlic, peeled
  • 1 tsp White peppercorns
  • 250g Ground pork
  • 150g Fresh shrimp, peeled, deveined, and roughly chopped
  • 50g Water chestnuts, finely diced
  • 1 tbsp Light soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Granulated sugar
  • 1 tsp Toasted sesame oil
  • 1 tbsp Cornstarch
  • 30 round Wonton wrappers
  • 2 tbsp Crispy fried garlic and its oil
  • 2 tbsp Black soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Sliced bird’s eye chilies

Instructions:

  1. Using a mortar and pestle, crush the white peppercorns until fine. Add coriander roots and garlic, pounding until a smooth, fragrant paste (Sam Gler) is formed.
  2. In a large chilled mixing bowl, combine ground pork, chopped shrimp, and the prepared aromatic paste.
  3. Add light soy sauce, oyster sauce, sugar, sesame oil, and starch. Stir the mixture vigorously in one direction for 5 minutes to develop the protein myosin for a bouncy texture.
  4. Fold the finely diced water chestnuts into the protein emulsion.
  5. Place 1 tablespoon of filling in the center of a wonton wrapper. Pleat the edges upward, leaving the top slightly open. Squeeze gently to form a waist.
  6. Prepare a steamer with parchment paper or cabbage leaves. Steam the dumplings over high heat for 10 minutes.
  7. Brush the cooked dumplings with fried garlic oil and serve with a dipping sauce made of black soy sauce, regular soy sauce, rice vinegar, and chilies.