Nong Tong Recipe

Prepare filling

Chop shrimp into small pieces (roughly 1/4-inch). In a mixing bowl, combine chopped shrimp, ground pork, diced water chestnuts, minced garlic, chopped green onion, and chopped cilantro. Add light soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, egg white, and salt. Mix thoroughly with a spoon or by hand until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Chill the filling in the refrigerator for 10 minutes to firm up, which makes wrapping easier.

Assemble dumplings (makes 5)

Place one round wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel to prevent drying. Spoon approximately 2 tablespoons of filling into the center of the wrapper (adjust so each dumpling is evenly filled — you should have about 5 equal portions). Lightly wet the wrapper edge with water using your fingertip. Fold the wrapper in half over the filling, press to remove air, and pleat or press the edges to seal tightly. Repeat until you have 5 sealed dumplings.

Pan-fry then steam (potsticker method)

Heat a nonstick skillet over medium-high heat and add 1 teaspoon vegetable oil, swirling to coat. Arrange the 5 dumplings in the skillet flat-side down with a little space between them. Fry for 1–2 minutes until the bottoms are golden brown. Carefully pour 1/2 cup water into the pan (watch for steam), quickly cover with a tight-fitting lid, and reduce heat to medium-low. Steam the dumplings for 5–6 minutes until the filling is cooked through and shrimp is opaque (internal temperature ~74°C/165°F). Remove the lid and continue cooking 30–60 seconds to re-crisp the bottoms, then transfer dumplings to a plate.

Alternative: Steaming only

If you prefer steamed dumplings, arrange dumplings in a lined steamer basket with space between. Steam over simmering water for 8–10 minutes until filling is cooked through.

Combine rice vinegar, light soy sauce, sugar, and chili oil (if using) in a small bowl. Stir until sugar dissolves. Sprinkle sesame seeds on top if desired. Taste and adjust balance of vinegar and soy for preferred tang/salt level.

Arrange the 5 Nong Tong dumplings on a serving plate. Serve hot with the dipping sauce on the side. Garnish with extra chopped green onion or cilantro if you like.