Wineshark Cooking Class - Spice-marinated Bai Ye Dumplings with Shrimp and Pork Filling 海蝦滷汁千張包

Ingredients (for 4):

• Bai Ye - 3 sheets
• Shrimp - 12
• Cabbage - 90g
• Baking soda - 1/2 tsp
• Warm water - 2 cup
• Pork - 100g
• Spring onion - 5g
• Ginger - 3g
• Garlic - 3g
• Seasoning
• Chinese five spice - 1/8 tsp
• Oil - 1.5 tsp
• Soy sauce - 1 tsp
• Chinese yellow wine - 1 tsp
• Sugar - 2/3 tsp
• Salt - 1/4 tsp
• Sesame oil - 1/4 tsp
• Glutinous rice powder - 2.5 tbsp
• Hot water - 3.5 tbsp
• Marinade A
• Oil - 2 tbsp
• Red chili - 5g
• Ginger - 5g
• Shallot - 5g
• Garlic - 5g
• Star anise - 1
• Sichuan peppers - 1.5 tbsp
• Chinese yellow wine - 1 tbsp
• Marinade B
• Water - 450ml
• Soy sauce - 1.5 tbsp
• Dark soy sauce - 0.5 tbsp
• Red sugar - 0.5 tbsp
• Salt - 0.5 tsp
• Chinese celery - 5g
• Spring onion - 5g
• Coriander - 5g
• Chinese five spice - 0.5 tsp
• Sichuan pepper oil - 1 tbsp
• Tapioca starch - 1 tbsp
• Water - 2 tbsp

Procedures:

1. Mix the baking soda with warm water, then put the bai ye in and soak for 15 minutes. Then put in clean water to soak for another 15 minutes. Remove and each sheet is cut into four smaller ones.

2. Finely chop the cabbage.

3. Mince the pork.

4. Chop the spring onion into small pieces.

5. Chop the garlic and ginger finely.

6. Mix the pork with spring onion, ginger and garlic, and all the seasonings.

7. Mix with the cabbage and then put in the fridge for one hour.

8. Remove the shell of the shrimp, retain the tail. Remove the intestines. 

9. Mix the glutinous rice powder with hot water.

10. Cut a small slit on the bai ye, and insert the shrimp, scoop a tablespoon of the meat and put in on the side of the shrimp. Fold the bai ye and use the glutinous rice mixture to stick the bai ye together.

11. Heat the pan with oil, then pan-fry the dumpling under low heat until golden on both sides.

12. Remove for later use.

13. Cut the ginger, shallot, garlic into slices. Cut the red chili into small pieces. 

14. Cut the Chinese celery, spring onion and coriander into sections.

15. Heat the wok with oil, then add in Marinade A to stir-fry. Add the Chinese yellow wine.

16. Then add in the water, and the other Marinade B ingredients. Bring to boiling.

17. Put the dumplings in. When the sauce boils again, lower the heat and cover with lid to continue to cook for another 5 minutes.

18. Remove the dumplings and then add in the thickening to the sauce. Pour on the dumplings.