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Steamed Translucent Dumplings

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Submitted by unbridled

YIELD

30 servings

PREP

50 min

COOK

20 min

READY

90 min

Ingredients

6 6
EACH EACH MUSHROOMS, BLACK TRUMPET
chinese, dried *
6 173.4
OUNCES ML/G SHRIMP
shelled and deveined
1 5
TEASPOON ML SALT
1 ½ 23
TABLESPOONS ML PEANUT OIL
6 173.4
OUNCES ML/G PORK SHOULDER
ground
¼ 59
CUP ML BAMBOO SHOOTS
finely diced
¼ 59
CUP ML WATER CHESTNUTS
finely diced *
2 2
2 1E+1
TEASPOONS ML SUGAR
¼ 1.3
TEASPOON ML WHITE PEPPER
1 15
TABLESPOON ML RICE WINE
1 ½ 7.5
TEASPOONS ML SOY SAUCE, LIGHT
2 1E+1
TEASPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML CILANTRO
chopped fresh
1 1
1 1
X X MUNDOO PI (DUMPLING WRAPPER)
wheat starch, dough *
1 1
X X SOY SAUCE, LIGHT
for dipping *

Directions

Roll out the wrappers as thin as possible; otherwise they come out rubbery.

Cover mushrooms in warm water for 20 minutes or until soft and pliable.

Remove and squeeze out excess water from the mushrooms.

Cut off the stems at the base and discard them.

Finely mince the caps.

Toss the shrimp with salt and let them stand 10 minutes.

Rinse well with cold water, pat dry thoroughly.

Coarsely mince.

Preheat a wok or skillet.

When hot, add the peanut oil over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white.

Season with the sugar, white pepper, wine and soy sauce.

Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok.

Stir fry for 1 minute longer.

Remove the mixture to a shallow plate and mix in the remaining green onion and coriander.

Allow the filling to cool, then refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough.

Pinch off 1-inch balls of dough.

Lightly oil the ball and flatten it into a thin 3½-inch circle.

An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works.

Put 1 large teaspoon of filling in the center of the circle.

Fold it in half and pinch the edges to seal the filling inside.

Repeat with remaining dough and filling.

Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate).

Steam over boiling water for 3 minutes.

Serve hot, dipped in light soy sauce and Chinese mustard.

Serve with Chinese Mustard, for dipping.

Makes 3½ dozen dumplings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 22 48% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 107mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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