Steamed pork dumplings

Steamed pork dumplings
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Steamed pork dumplings ingredients

  • Dough:
  • 2 1⁄2 c All-purpose flour
  • 1⁄4 t Salt
  • 1⁄2 t Sesame oil
  • 2⁄3 c Boiling water
  • 1⁄3 c Cold water
  • Filling:
  • 1 lb Ground pork
  • 5 Dried black mushrooms or 1/3
  • -lb. fresh mushrooms
  • 2 c Hot water to soften dried
  • -black mushrooms
  • 4 c water
  • 1 lb Chinese cabbage or other
  • -cabbage
  • 1 t Minced fresh ginger root
  • 2 T Minced green onion
  • 2 T soy sauce
  • 1 1⁄2 t Salt
  • 2 T Sesame oil
  • 6 c Boiling water
  • Sesame Soy Dip

Cooking Steamed pork dumplings

1. Servings: makes 36 - 40 appetizers.
2. To prepare dough, place flour, salt and sesame oil in a large bowl.
3. Add boiling water; mix well with chopsticks or a wooden spoon.
4. Add cold water.
5. Kneadi dough until thoroughly mixed.
6. Cover with a cloth towel and let stand about 15 minutes.
7. Place ground pork in a large bowl.
8. If using dried black mushrooms, soak them in 2 c hot water until soft, 15 to 20 minutes, then drain and remove hard stems.
9. Chopi softened black mushrooms or fresh mushrooms into small pieces.
10. Add to pork.
11. To blanch cabbage, bring 4 c water to a boil in a wok or large pot. Add cabbage.
12. Cook 30 seconds; drain.
13. Quickly plunge cabbage into cold water.
14. Drain and pat dry with a paper towel.
15. Chop cabbage into very fine pieces.
16. Squeeze out excess water.
17. Add chopped cabbage and remaining filling ingredients to pork and mushrooms; mix well and set aside.
18. Knead dough on a lightly floured surface until very smooth.
19. Shape into a long roll 1-inch in diameter.
20. Chop into 36 to 40 equal pieces.
21. Flatten each piece with the palm of your hand and use a rolling pin to roll out to a circle 3 inches in diameter.
22. Place 1 to 2 tsp filling in center.
23. Foldi dough over filling to make a half circle.
24. Pleat edges and pinch together to seal.
25. Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
26. Cover steamer.
27. Pour 4 c boiling water into a wok or large pot. Place steamer over boiling water.
28. Steami over high heat 10 to 12 minutes, adding more boiling water as needed.
29. Let cool slightly before removing dumplings.

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