SEW MAI DUMPLINGS
Dim sum literally translates to"fill the heart." I love filling my belly with this Cantonese breakfast! It originated in little tea houses in southern China that served steamed and fried bites with your choice of tea and is the modern version of a culinary swap meet. Masses of people all competing for fresh cooked bites of food auctioned off carts. These are my favorite type of dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best.
Provided by Jet Tila
Time 1h30m
Yield 8 to 10 dumplings
Number Of Ingredients 11
Steps:
- For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
- In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
- To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.
- Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
- I love eating these with soy sauce, chili garlic sauce, and hot mustard.
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.
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
STEAMED PORK DUMPLINGS
I love dumplings/pot stickers and these are seriously good. From Canadian LCBO's Food and Drink Magazine. I am sure that these would work with chicken or turkey instead of pork. You can freeze these dumplings for an easy plan-ahead appetizer / snack / dinner. Serve with Recipe #397489.
Provided by Deantini
Categories < 60 Mins
Time 48m
Yield 40 dumplings, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
- Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
- Top each wrapper with 2 teaspoons pork mixture.
- Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
- Keep the dumplings covered with dampened tea towel while working.
- Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
- Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
- Place a single layer of dumplings on top of leaves.
- Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
- Serve warm with Recipe #397489 or other dip.
STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS
Provided by Food Network
Categories appetizer
Time 35m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
- For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
- Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
- For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
STEAMED PORK DUMPLINGS
I volunteer with Big Brothers Big Sisters, and my little brother wanted to learn how to make steamed Asian dumplings. Together we created this recipe and made some delicious dumplings.
Provided by DrBuzzetta
Categories Pork
Time 50m
Yield 48 Dumplings
Number Of Ingredients 14
Steps:
- Mix together first 7 ingredients
- Prepare steamer by lining with leaf lettuce leaves.
- Place gyoza skins in a moist towel to keep from drying out.
- Fill a small bowl with water.
- In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
- Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
- Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
- Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
- Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
- While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
- Serve immediately.
Nutrition Facts : Calories 26.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 7.9, Sodium 112.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 3
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