PORK DUMPLINGS
Provided by Grace Young
Categories Mushroom Onion Pork Appetizer Steam Chestnut Cabbage Dairy Free Peanut Free
Yield Makes about 42 dumplings. Serves 6 to 8 as part of a multicourse lunch
Number Of Ingredients 15
Steps:
- In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes, or until softened. Drain and squeeze dry (reserve soaking liquid for use in soups). Cut off and discard stems and mince the caps.
- Peel water chestnuts with a paring knife and finely mince to make about 2 cups. In a medium bowl, combine the pork, mushrooms, water chestnuts, cilantro, and scallions. Add the rice, wine,. soy sauce, sesame oil, sugar, salt, and pepper, and stir to combine. Add cornstarch and combine by hand. Add the egg whites and continue to combine by hand. You should have about 3 cups.
- Place won ton skins on work surface and lightly cover with a damp towel. If you are right-handed, touch the tip of your left index finger to the tip of your thumb to form a small circle. Place one won ton skin over the hole and place about 2 teaspoons of filling in the center of the won ton skin. Gently let the won ton filling drop halfway through the hole, and gently squeeze in with your left hand. Then, carefully pleat excess skin, pressing down filling. Stand filled dumpling on the work surface and continue filling the rest of the won ton skins.
- Line a bamboo or metal steamer basket or cake rack with 2 cabbage leaves. Place the dumplings on the leaves in a single layer, 1/2 inch apart. The size of your steamer rack will determine how many dumplings can be cooked at one time.
- Bring water to a boil in a covered steamer over high heat. Carefully place the steamer basket or rack (if using a rack, the water level cannot touch the cabbage leaves) into steamer, cover, and steam 5 to 7 minutes on high heat until the pork is just cooked through. Carefully remove dumplings from the steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary. Serve immediately.
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Nelson V
[email protected]These dumplings were amazing! I will definitely be making them again.
M-Bowy Official
[email protected]The dumplings were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Tanya Alexander
[email protected]These dumplings were a bit bland for my taste. I think I'll add some more spices next time.
Kagiso Letshwiti
[email protected]I've never made dumplings before, but these were surprisingly easy to make. They turned out great and my family loved them!
Denisa Molnar
[email protected]These dumplings were easy to make and turned out great! I served them with a dipping sauce made from soy sauce, vinegar, and sesame oil.
Dipto Sundor
[email protected]I'm not a big fan of pork, but I really enjoyed these dumplings. The filling was moist and flavorful, and the wrappers were cooked perfectly.
Joshua Willis
[email protected]These dumplings were a bit more work than I expected, but they were worth it! They were so flavorful and delicious.
New Account
[email protected]The dumplings were delicious, but I found the filling to be a bit too salty for my taste. I will try using less soy sauce next time.
Aliyu Muzamilu
[email protected]I've made these dumplings several times now and they always turn out great. They're easy to make and always a crowd-pleaser.
Thapelo Mashego
[email protected]These pork dumplings were a hit at my dinner party! The filling was flavorful and juicy, and the wrappers were cooked to perfection. I will definitely be making these again.