Steamed Pork Dumplings

IMG_6466textAn oldie but definitely a goodie.  I’ve been making these since I first saw the recipe in Bon Appetit back in the 70’s.  When my kids were small, we used to have a New Year’s get together with friends and I made these every year.  I tend to make them for parties because they make a lot, you can make them ahead, and re-steam them to serve.  For buffet tables, I like to put my electric wok out with the steam basket inserted, and keep it going on low with these dumplings in it.

The making of these is simple, considering the rewards.  The filling has a lot of ingredients but after you do the chopping, all you have to do is mix it together a bit with your hands, like meat loaf.IMG_6450eAfter the filling is mixed, fill potsticker wrappers (found in Asian groceries and some supermarkets) with a little of the mixture (a small cookie scoop makes this a breeze), hold it in the palm of your hand, and bring the wrapper up around the filling with the top open.  I like to tap the completed dumpling on the counter once to flatten the bottom.IMG_6460eIMG_6464After filling all of the dumplings, it’s time to steam them.  I like to use these bamboo steaming baskets sitting  inside my water-filled wok, but you can do it with anything you might have handy that you use for steaming.  Just be sure to spray the basket you are using with cooking spray, because otherwise these things will stick.  I promise you, they will stick.IMG_6454Steam the dumplings over boiling water for about 20 minutes, and immediately remove from the steamer and allow to cool a bit.  I like to serve them with a mixture of soy sauce, sesame oil, and a tiny bit of rice vinegar as a dip.

Steamed Meat Dumplings (Siu Mai)
1 lb ground pork
1/4 cup chicken broth
1/4 cup cornstarch
1/4 cup cilantro, minced
8 water chestnuts (about 1/2 of 8 oz. Can), diced
3/4 cup chopped canned straw mushrooms, or one can regular mushrooms, chopped
1 green onion, minced
2 tablespoons sugar
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon sherry
1/2 teaspoon sesame oil
5 dozen purchased won ton or siu mai wrappers
Combine all ingredients except won ton wrappers in large bowl and blend well.  If using square won ton wrappers, cut corners off with scissors.  Put about 1 teaspoon filling on each wrapper, gather up sides and allow dough to pleat naturally.  Flatten filling slightly with thumb and gently tap bottom on flat surface so dumpling will stand upright.

Arrange dumplings in steamer and steam 15 to 20 minutes.  Serve hot with dip.
makes 5 dozen

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2 Responses to Steamed Pork Dumplings

  1. Mary Redus says:

    Just had some of these at a Chinese New Year feast at school. They were really good. They don’t look that hard to make.

    Mary

  2. sbuent says:

    Mary, nothing to them. And I’ve had these in restaurants but this is my favorite recipe for them.

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