Steamed Sticky Rice Dumplings With Shrimp And Pork Recipes

STEAMED PORK AND SHRIMP DUMPLINGS

Steps:

• Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

SHRIMP AND PORK SHU MAI DUMPLINGS

Steps:

• For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
• Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
• Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
• Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then take the 2 ends of the half moon and fold them into each other, pressing the ends together to secure the shape, creating the wonton.
• Put the wontons in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

EASY STEAMED SHRIMP DUMPLINGS

Steps:

• Boil some water to steam dumplings over.
• Combine first eight ingredients in a bowl and mix well.
• Prepare steamer -- line with lettuce or cabbage leaves or oil.
• Making one dumpling at a time:.
• Moisten wonton wrapper.
• Fill with 1 teaspoon of shrimp mixture.
• Wrap up by pulling corners up together and twisting a little.
• Place in steamer basket separate from other dumplings.
• When basket is filled, steam dumplings for 10 minutes.
• Enjoy with a bit of soy sauce or your favourite dipping sauce.

PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP

Steps:

• Make dough
• In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
• While dough rests, make filling
• In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
• Roll out wrappers
• Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
• Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
• Fill and pleat dumplings
• Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
• Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
• To steam dumplings
• In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
• To pan-fry dumplings
• In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
• While dumplings are cooking, make dipping sauce
• In medium bowl, stir together all ingredients.
• Serve dumplings warm with dipping sauce.

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

STEAMED PORK AND SHRIMP BUNS

Steps:

• Dissolve sugar, butter, yeast, and salt into the warm water and milk. Stir in as much flour as you can until you get smooth, elastic dough. If the dough is sticky, add more flour. If the loaf is too dry, add more milk and knead until it's the right consistency; smooth and elastic. Let rest until doubled in size, 30 to 60 minutes.
• While dough rests, mince the water chestnuts, shrimp, and green onions.
• Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add barbecue sauce, shrimp, water chestnuts, and green onions; saute until heated through, 3 to 4 minutes. Remove from heat.
• Take a handful of dough and flatten it in your hand. Add a spoonful of the filling and seal the dough around the filling by pressing with your fingers, making sure you have a nice, round bun. Set the bun on the counter as you continue making buns. Allow buns to rise for 20 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns in batches, about 1 inch apart; cover, and steam until cooked through, about 20 minutes. Serve hot.

STEAMED SHRIMP AND VEGETABLE DUMPLINGS

Steps:

• In a large bowl mix together all the minced vegetables. It is important that the vegetables are a very small dice because they are filling the small wontons.
• In a skillet, saute the shrimp in the oil until just about pink. I did not fully cook the shrimp because I feel that the steamer does the rest for me. But if you feel differently, by all means go ahead and cook the shrimp fully. The shrimp should also be chopped small, I like chopping them after they cook, it seems easier.
• Once the shrimp has cooled, add it to the minced vegetables and add the salt to season.
• Take each wonton square and add a small amount of filling to the center. take your index finger, wet it and trace it around the edge of each wonton (to create a seal for the wontons once they are pressed together.).
• Pinch each edge of the wontons so to make a triangle, then bring each of the three tips up together to create a bundle.
• Repeat steps four and five until you use up all the filling.
• Prepare your steamer with the water, heat it for a minute or so, and then lay the lettuce leaves on the bottom to prevent the dumplings from sticking.
• Steam the dumplings in batches for about 2-3 minutes, or until the wontons become translucent.
• Enjoy! They go well with soy sauce, however, I prefer the sweeter type sauce I get with the chinese take-out, so if you can find something like that to serve the dumplings with, I would suggest it.

STEAMED STICKY RICE DUMPLINGS WITH SHRIMP AND PORK

Steps:

• To make the filling, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, for 1 to 2 minutes, until soft and fragrant. Add the pork, pressing and poking it to break it up into small pieces. When the pork is halfway cooked, about 1 minute, add the wood ear mushroom, shiitake mushrooms, and shrimp. Stir to combine well, then sprinkle in the fish sauce, salt, and pepper. Continue cooking for 2 to 3 minutes, until the shrimp turns pink. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, refrigerated, and returned to room temperature before use.) You should have about 1 1/2 cups.
• To make the dough, stir together the two rice flours and salt. Make a well in the center, pour in the water, and stir with a spatula until a clumpy dough forms. Use your hands to knead the dough into a rough mass. Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands for about 2 minutes, until you have a soft , smooth ball that feels like modeling clay. If needed, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency. Pinch the finished dough; it should barely stick to your fingers. Shape the finished dough into a log, and then cut it into 12 pieces. Roll each piece into a rough ball and set aside for a moment.
• Arrange the banana leaf circles in a single layer on the counter and very lightly brush the top of each with oil to prevent the dumplings from sticking. Have a small bowl of water handy for moistening your fingers.
• To form a dumpling, lightly wet your fingertips and then gently press a piece of dough from the center toward the rim to create a 3-inch circle that is slightly thinner at the middle than at the rim; as you press, rotate the dough to make a nice circle. (It is like shaping a tiny pizza.) Gently cup one hand and put the dough circle in that hand, placing it toward the fingertips, which will cradle the dumpling as you shape it. Place a scant 2 tablespoons of filling in the center. Lightly press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter. Use your free hand to push and pinch the dough together to completely enclose the filling. You will end up with a 2-inch ball. Pass the ball between your hands a few times to smooth out the surface, and then center it on a banana leaf circle. A bit of lumpiness is fine. Repeat with the remaining dough and filling. Place the dumplings in steamer trays, spacing them 1 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect.
• Steam the dumplings over boiling water (see page 17 for guidance) for 15 minutes, or until they have expanded and no longer look chalky. Detach the steamer trays and then use a metal spatula, sliding it under the banana leaf circles, to transfer the dumplings to a cooling rack or serving plate. Let them firm and cool for 5 to 10 minutes, during which time they will shrink slightly, become less sticky to the touch, and form a shiny skin.
• Serve these dumplings atop the banana leaf circles and invite guests to use chopsticks or forks to lift them from the leaf (they come off easily); they should set the leaf aside as it is not eaten. The dumplings are good as they are, but they are even tastier dipped in a pool of soy sauce and pepper. Left over dumplings can be stacked and refrigerated in an airtight container for about 5 days. Return them to room temperature before reheating in the steamer for about 3 minutes.