It's Dumpling Time!

Chef Leo Leong, the chef at Dumpling Time in San Jose shows California Live’s Malou Nubla the key to making traditional authentic dumplings. Chef Leo gives details on how to prepare the perfect dumplings. Learn how to stuff and fold dumplings like a pro. Find the recipes below. **RECIPES** **SHRIMP SIU MAI** -SHRIMP FILLING Yield: 1lb. or 20 each 16 oz shrimp, black tiger P&D ⅛ tsp salt 1 tsp sugar, granulated 1 T corn starch ½ tsp sesame oil Pinch white pepper, ground 1 ea siu mai wrapper 25g shrimp filling Tobiko -PREPARATION In a food processor Start by processing the thawed shrimp until slightly smooth Transfer to a mixing bowl Add in salt, corn starch, white pepper and sesame oil Mix until fully incorporated Reserve until needed Lay out the siu mai wrapper on the cutting board Using a spoon, fill each wrapper with the shrimp filling Top with tobiko Steam for about 6 mins until desired doneness **SOUP DUMPLING** -FILLING: Ground Pork Belly 1 lb Salt 1 tsp Sugar 2 tsp Chicken powder 1/2 tsp Potato starch 2 tsp White paper powder 1/4 tsp Sesame oil 2 tsp Ginger （chopped into bits）1 tbsp Green onions（chopped into bits） 2 tbsp -XLB SOUP Chicken Broth 16oz Gelatine 90g Salt 1/4 tsp Sugar 1/2 tsp -DOUGH High Gluten Flour 20oz Water 9 oz