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How to Make Shrimp and Meat Dumpling ( Jiăozi) wt Ricotta Cheese

These days we can easily get ready wrapped dumpling or potsticker (Jiăozi) in any Asian supermarket. Just look at the frozen section,you can find any shape,brand,filling or size dumpling (Jiăozi) available there! But the problem is,we can't choose the ingredients we prefer,right? To make our own dumpling is really easy,there is no hard rules to follow. As for me, I like my dumpling skin thin as paper. I don't really like the doughy thick skin dumpling with tiny little filling.It's likes eating bun or bread. All I need for the main ingredients is wanton skin ,minced meat ,shrimp and ricotta cheese. I can have my own make dumpling in 30 minutes!


1 lb minced meat (you can use pork,turkey or beef)

1 lb medium shrimp ( peel and devein)

1/2 lb Ricotta Cheese

1 pack round shape wanton skin

1 tsp salt

1 tbsp ground black pepper

1 tbsp garlic powder

1 egg

1 tbsp soy sauce

1 tbsp Parmesan cheese

1 stalk scallion ( cut fine)

Ingredients For Dipping Sauce:

1/2 cup thin soy sauce

3 tbsp apple cider vinegar

1 tbsp sugar

1 inch ginger (peel and shredder thin)


1:Combine minced meat ,seasoning ,chopped scallion,egg and Parmesan cheese in a medium bowl.Mix well,then add in ricotta cheese on side.Clean and devein shrimp,set in a separate bowl.

Prepare steam with water for steaming.

2:Unwrapped wanton skin from plastic wrap,cover with semi wet paper towel or towel to prevent from drying out while wrapping.

3: Use a wanton skin,lay on your palm,scoop I tsp filling in the center ,then add a shrimp on the filling.Fold the circle in half and moisten the edges with water or egg. Use index finger and thumb to bring the sides together. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch to seal. Place the dumpling on a floured tray and repeat this with the remaining dumplings.

4:Arrange dumpling separate from each other,don't over lap on a tray or big plate.

5:While the steamer water is rolling boil,use a steamer to steam the dumpling with some cabbage lay at the bottom to prevent the dumpling from sticking.Reduce the heat to medium and steam for 10-15 minutes.Again depend on the size of your steamer.If you have bigger steamer,you need to steam longer.

6:Carefully remove the fragile dumpling from steamer and serve hot or warm with dipping sauce.

7:Mix all dipping sauce in a medium bowl with shredded ginger.Check the seasoning before serve.

No#1: You need minced meat.I used pork with some fats.

No #2: Peel and devein,clean shrimp

No#3: Combine seasoning ,minced meat,egg,scallion with ricotta cheese

No#4: Unwrapped Wanton skin ,then cover with semi wet paper towel to prevent from drying
No #5: Filling ready to wrap No# 6: Arrange wrapped dumpling on large plate. Sorry,I can't show you how I fold the dumpling coz I don't have extra pairs of hands to hold camera.You can just fold the edges together without crimping.It's OK.
Ready to serve with dipping sauce. Another option beside steaming is Pan-fry.

I find this dumplings combine with ricotta cheese is quite different conventional dumpling. To infuse cheese in dumpling is really scrumptious!! taste creamy and chessy.Something different for CHANGE! Hubby love it! When you store the freshly wrapped dumpling in freezer make sure you layer with wax paper on top of each other:For easy to separate when remove for steaming later.



Anonymous said...
February 12, 2009 at 10:52 PM

I LOVE this recipe! your workmanship for the dumplings are so good ;p and I luv the addition of ricotta cheese, it adds a yummy fushion twist ^^

Anonymous said...
February 13, 2009 at 7:07 AM

ooo ricotta cheese in these must be really good! Creamy jiaozi...yum yum!

Anonymous said...
February 13, 2009 at 9:54 AM

oh how interesting to hv cheese in it. I can just imagine the oozing goodness!

Anonymous said...
February 13, 2009 at 11:00 AM

You must be a prof chef in making dumplings! 30 mins for all these yummy looking dumplings! So unbelievable!

Anonymous said...
February 13, 2009 at 5:32 PM

Very good idea! You are so good in pleating jiao zhi! I haven't tried...

Anonymous said...
February 14, 2009 at 11:15 AM

Thank you my dear:))

Yes,it's really creamy and chessy:)

You may want to try chessy dumpling,it's really good!

I'm not really an expert la but since I don't have to make the skin,so it's faster!!

Actually the pleating is not really hard when using wanton might wanna to try out:)

Anonymous said...
February 15, 2009 at 6:58 AM

The shrimp and ricotta filling sounds good! Nice job crimping them.

Anonymous said...
February 17, 2009 at 9:22 PM

Making dumpling or potsticker is one of the family activity of mine. Dad takes care of dough, mom and I in charge for the ingredients and after all, we wrap, wrap, wrap and eat, eat, eat, lol. It's a great idea to add cheese in dumpling, love cheese. Have to try it next time

Unknown said...
May 6, 2010 at 12:47 AM

Its a fantastic recipe!
i love dumplings though i know that im middle eastern!!

sarraa :)

Mutuelle sante said...
April 16, 2011 at 11:04 AM

Nice suggestions, to make shrimp and meat dumpling ( jiăozi) wt ricotta cheese is simple with your advice. Thanks for posting

Mutuelle sante said...
April 19, 2011 at 10:40 PM

Thank you it has been a wonderful guide, now to make shrimp and meat dumpling ( jiăozi) wt ricotta cheese is definitely very easy with your tips. Thank you

Anonymous said...
June 7, 2011 at 6:35 AM

I gotta say, cheese with meat seafood is a different twist in dumplings alright. I think you'd either love them - or you'd hate them depending on your taste. But I'd definitely give them a try. Very innovative!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.