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Starters and side dishes
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Main courses
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Holiday season
Pork, shrimp and apple dumplings McIntosh
Portions:
50 dumplingsPreparation:
30 minutesCooking:
8 minutesIngredients
- 150 g (⅓ lb) cooked shrimp
- 454 g (1 lb) ground pork
- 180 ml (¾ cup) McIntosh apple, cut into ½ cm cubes
- 5 ml (1 teaspoon) grated fresh ginger
- 125 ml (½ cup) coarsely chopped cilantro
- 45 ml (3 tablespoons) snipped chives
- Salt and pepper to taste
- About fifty dumpling noodles (Won Ton)
Preparation
- Chop shrimp as finely as possible
- In a bowl, mix together all ingredients except dumpling batter.
- Place a small amount of filling (about 10 ml or 2 teaspoons) in the center of the dumpling dough.
- Using your fingers, wet the top of the dough.
- Fold the dough in half to form a half-moon, then close tightly.
- Place a few dumplings in a colander and place over a pot of simmering water (the water should not touch the colander).
- Cover and cook for 8 minutes
- Serve on its own or with a sauce of your choice
Tips and tricks
The dumplings can be frozen.
Chef Bob's exclusive recipe for Pommes Qualité Québec.
Portions:
12 arancinisPreparation:
20 min.Cooking:
24 min.
Starters and side dishes
,
Holiday season
Apple and cheese arancini
Portions:
4
Starters and side dishes
,
Main courses
Cortland stuffed with shredded grain-fed veal
Portions:
family dishPreparation:
20 minutesCooking:
30 minutes