Steamed Dumplings
Submitted by angelakp
Pork and napa cabbage dumplings seasoned with soy sauce, ginger, sesame oil, and sherry, wrapped in wonton skins and steamed in a bamboo steamer. Homemade Chinese dumplings in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minOnce you’ve made dumplings from scratch, the frozen ones from the store just don’t hit the same way anymore.
Ground pork gets mixed with chopped napa cabbage, scallions, fresh ginger, soy sauce, sherry, and a touch of sesame oil, then spooned into wonton wrappers and twisted into little money-bag pouches. Ten minutes in a bamboo steamer and they come out hot, juicy, and bursting with flavor.
The whole process takes about 30 minutes, and they make for a killer appetizer or a light main course with a dipping sauce on the side.
Kitchen Tips
- Mix the filling very well so the seasonings distribute evenly throughout the pork
- Don’t overfill the wrappers; one tablespoon per dumpling keeps them from bursting open
- Twist the tops firmly to seal, or they’ll open up during steaming
- Serve immediately while piping hot with a dipping sauce of soy sauce, rice vinegar, and chili oil
Ingredients
Directions
Combine all the ingredients except the wonton wrappers in a mixing bowl.
Mix very well.
Place 1 wonton wrapper in your hand (the center should cover your palm), then put 1 tablespoon of the filling in the center of the wrapper.
Gently squeeze and twist the wrapper to form a “money bag” shape.
Repeat until all the filling has been used.
Put the dumplings in a bamboo steamer and steam for 10 minutes.
Serve while the dumplings are very hot.
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