There is no secret that I love dumplings—dumplings such as potstickers, pork and leeks dumplings, pan-fried dumplings, or xiao long bao. Recently, a coworker from Japan is in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings.
Making dumplings is really not so hard and you can get all the needed ingredients from regular stores: dumpling wrappers, ground pork, etc. To me, the slightly difficult part is the folding or pleating of dumplings, an easy skill that just requires some practices and training.
However, if you are new to making dumplings at home, you can just fold it into half moon shape and then pleat and fold into simple shapes. As you are more comfortable with the folding, then you can make your dumplings prettier like this photo below.
My steamed dumplings are filled with shrimp and ground pork. If you don’t eat pork, you can always substitute it with ground chicken or even ground turkey. Do try out my steamed dumplings recipe if you love dumplings. These dumplings make a great and refreshing lunch or afternoon snack, especially with Chinese tea. Enjoy!
Make about 20-24 steamed dumplings | Prep Time: 20 Minutes | Cook Time: 10 Minutes
1/2 pound ground pork
8-10 medium-sized shrimp, peeled, deveined, and cut into small pieces
1 stalk scallion, finely chopped
3 dashes white pepper
1 teaspoon Shaoxing wine or sherry, optional
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch ginger, peeled and grated
1 pack potsticker/dumpling wrappers
Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
To make dumplings, place a small spoonful of the filling in the center of a wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.
Article printed from Rasa Malaysia: http://rasamalaysia.com
Copyright © 2015 Rasa Malaysia. All rights reserved.