This is the only recipe I found for Shanghai Street Dumplings. Perhaps
you can exchange the chicken for pork. Good luck with the
experimentation.
SHANGHAI STREET DUMPLINGS
FOR THE BOK CHOY:
3 cups water
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound bok choy, cut into 1/2-inch pieces
FOR THE FILLING:
1/2 pound lean ground pork
1 tablespoon oyster sauce
1/2 tablespoon minced fresh ginger
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon white vinegar
1/4 teaspoon salt
pinch ground white pepper
FOR THE DUMPLINGS:
16 won-ton wrappers, 3 1/4-3/12-inches to a side
4 tablespoons peanut oil (or vegetable oil), divided use
2/3 cup cold water, divided use
TO PREPARE THE BOK CHOY:
In
a large pot, over high heat, bring 3 cups of water to a boil with
baking soda and salt. Add bok choy, stir, and cook for 1 minute. Turn
off heat. Drain; run cold water into pot over bok choy. Drain, then dry
thoroughly with paper towels.
TO MAKE THE FILLING:
Combine pork, bok choy, and remaining ingredients for the filling. Mix thoroughly to blend. Refrigerate, uncovered for 4 hours.
MAKE THE DUMPLINGS:
Place
1 tablespoon of filling in center of a won-ton wrapper. Use a butter
knife to wet edges of skin with a small amount of water. Pick up two
opposite corners of skin, bring together and squeeze, to seal and
create a triangle. Pick up other two opposite corners and squeeze them
together with the first two. This will create a knob shape. Twist the
dough at the point of closure. Turn dumpling over and shape it into a
round bundle, sealed side down. Repeat until all dumplings are formed.
As you work, keep skins not in use under a damp cloth.
TO FRY EACH BATCH OF DUMPLINGS:
Heat
2 tablespoons of peanut oil in a large, cast iron skillet over high
heat until a whisp of smoke appears. Place 8 dumplings at a time in
skillet. Cook for 3 minutes.
Pour 1/3 cup of cold water into skillet, reduce heat to moderate, and cook until all of the water has evaporated.
Reduce
the heat to low and continue to cook, rotating the pan to distribute
the heat evenly, until the dumplings are golden brown on the bottom and
somewhat translucent on top, 1-2 minutes longer. Remove dumplings from
skillet and drain on paper towels.
Repeat with second batch,
using remaining 2 tablespoons of peanut oil, and 1/3 cup cold water,
until all dumplings are made. Serve hot.
Adapted from source: The Dim Sum Dumpling Book by Eileen Yin-Fei Lo