STEAMED PORK AND JíCAMA DUMPLINGS
Categories Ginger Pork Steam Cocktail Party Lunar New Year Jícama Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Make filling:
- Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama, scallion, and pork and mix together with your hands until combined well.
- Assemble dumplings:
- Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.
- Steam dumplings:
- Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water. Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.
- Stir together black and white sesame seeds and sprinkle over dumplings. Serve immediately.
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Casandra Van Zyl
[email protected]These dumplings are a great way to use up leftover pork and jicama. I always have some leftover from making other dishes and these dumplings are a great way to use it up.
Waheedalisolangipk Waheedalisolangipk
[email protected]These dumplings are so versatile. I've served them as an appetizer, a main course, and even a snack.
Linda Sharpe
[email protected]I love that these dumplings are steamed. It makes them a bit healthier than fried dumplings.
Cabdiqaadir Cabdikariim
[email protected]These dumplings are a great party food. I always make them for my parties and they're always a hit.
Neo Motloung
[email protected]I'm a vegetarian, but I love these dumplings. I just substitute the pork for tofu and they're still delicious.
KING SOLOMON
[email protected]These dumplings are a great way to introduce kids to new foods. My kids loved the jicama and the pork filling was a hit.
Roxanne Sepe
[email protected]I'm new to making dumplings, but these steamed pork and jicama dumplings were so easy to make. I'm definitely going to be making them again.
Burhan Afridi
[email protected]I'm always looking for new and exciting dumpling recipes, and these steamed pork and jicama dumplings definitely fit the bill. They're so easy to make and the flavors are amazing.
Kailyn Hildenbrand
[email protected]These dumplings are a great way to use up leftover pork. I always have some leftover pork from making a pork roast, and these dumplings are a great way to use it up.
Ian Brewer
[email protected]I love how versatile these dumplings are. I've made them with different fillings, such as chicken and vegetables, and they've always turned out great.
MD Rasedul Islam
[email protected]I've made these dumplings several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Izhar Elahi
[email protected]These dumplings were so easy to make and they turned out so well. I love that they're steamed instead of fried, so they're a bit healthier.
Usman Gudo
[email protected]I'm not usually a big fan of pork dumplings, but these were amazing! The jicama added a nice sweetness and crunch that really complemented the pork.
PRINCESS JANE
[email protected]I made these dumplings for a party and they were a huge success. Everyone loved them! The pork and jicama filling was delicious and the dumplings were so light and fluffy.
sudais ali
[email protected]These steamed pork and jicama dumplings were a hit! The flavors were well-balanced and the dumplings were cooked perfectly. I will definitely be making these again.