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February 27, 2012
February 26, 2012
Chinese Steamed Pork Dumplings
Ingredients:
1 lb ground pork
1 Tbsp rice wine
1 Tbsp soy sauce
1 tsp sugar
1 Tbsp cornstarch
Salt and freshly ground pepper to taste
2 leaves Chinese cabbage, finely chopped
1/4 cup finely chopped bamboo shoots
1/2 lb round wonton or shao-mai wrappers (3 inches around)
Combine the pork, rice wine, soy sauce, sugar, cornstarch, salt and pepper in a bowl and stir to combine thoroughly. Add the Napa cabbage and bamboo shoots, stirring to combine.
Cup a wonton wrapper loosely in the palm of your hand. Place 1 tablespoon of the filling in the center and gather the sides of the wrapper around the filling tightly, allowing it to pleat, while pressing the top of the filling to keep it inside the wrapper. Squeeze the center of the wrapper to make an hour-glass shape and press the bottom of the wrapper to make it flat so it will stand upright. Repeat with the remaining filling and wrappers.
Place on a plate slightly smaller in diameter than the pot you plan to steam them in. Add about 2 inches of water to a steamer pot and bring to a boil. Place the plate with the dumplings on the steamer rack, cover tightly and steam for 30 minutes.
Serve the dumplings directly from the plate you steamed them on, placed on top of another larger plate.
Makes about 12 servings or 24 dumplings.
February 25, 2012
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