Steamed Sticky Rice Dumplings With Shrimp And Pork Recipes

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STEAMED PORK AND SHRIMP DUMPLINGS



Steamed Pork and Shrimp Dumplings image

These delicious dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner. -Steve Niederloh, Champlin, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 52 dumplings.

Number Of Ingredients 16

1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh gingerroot
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves
DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil

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.

Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SHRIMP AND PORK SHU MAI DUMPLINGS



Shrimp and Pork Shu Mai Dumplings image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 60 dumplings

Number Of Ingredients 23

2 pounds large peeled and deveined shrimp
1 pound ground pork
3 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons peeled and grated fresh ginger
5 cloves garlic, smashed
4 green onions, chopped
4 egg whites
Juice of 1 lemon
Kosher salt and freshly ground black pepper
One 4-ounce can water chestnuts, minced
One 10-ounce package round wonton wrappers
Napa cabbage leaves, for lining the steamer
Canola oil
Sesame-Soy Dipping Sauce, for serving, recipe follows
1 cup soy sauce
1 cup seasoned rice vinegar
2 tablespoons chopped garlic
1 tablespoon peeled and grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon honey
2 green onions, minced

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



Steamed Shrimp Dumplings image

Provided by Food Network Kitchen

Time 1h40m

Yield 36 servings

Number Of Ingredients 11

1 large egg white
3/4 pound large shrimp, peeled, deveined and finely chopped
1/3 cup finely chopped peeled jicama or water chestnuts
2 scallions, finely chopped
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon toasted sesame oil
Kosher salt
1/2 teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen

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



Easy Steamed Shrimp Dumplings image

This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.

Provided by Joyful_FandC

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb raw shrimp, shelled and chopped
1/2 cup cabbage, finely chopped
2 green onions, chopped
1 egg
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon soy sauce
salt and pepper
wonton wrapper, small

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.

Nutrition Facts : Calories 236.8, Fat 11.3, SaturatedFat 2, Cholesterol 278.6, Sodium 711.7, Carbohydrate 5, Fiber 0.9, Sugar 1.3, Protein 27.7

PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP



Pork and Chive Dumplings with Dried Shrimp image

Provided by Anita Lo

Categories     Wine     Pork     Steam     Lunch     Lunar New Year     Shrimp     Pan-Fry     Chive     Cabbage     Sesame     Soy Sauce     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes about 40 dumplings

Number Of Ingredients 29

For dough
2 cups all-purpose flour
3/4 teaspoon salt
For filling
2 teaspoons dried shrimp
2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
6 ounces cabbage (1/4 medium head), roughly chopped
1/2 teaspoon kosher salt
1 pound ground pork
1 bunch golden or green garlic chives, finely chopped (1/2 cup)
2 scallions (green parts only), thinly sliced on the diagonal
1 clove garlic, finely chopped
1/8 teaspoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon Asian sesame oil
1 large egg, beaten
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon cornstarch
For frying
4 1/2 tablespoons vegetable oil
For dipping sauce
1/4 cup soy sauce
1/3 cup unseasoned rice vinegar
1 teaspoon Sriracha (Southeast Asian chile sauce)
1 scallion (green part only), thinly sliced on the diagonal
Special Equipment
2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

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



Cantonese Style Pork and Shrimp Dumplings image

I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!

Provided by Vivian Lee

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 10

Number Of Ingredients 12

¼ pound ground pork
1 cup chopped watercress
½ (8 ounce) can water chestnuts, drained and chopped
¼ cup chopped green onions
1 tablespoon oyster sauce
1 ½ tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
⅛ teaspoon ground white pepper
⅛ teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp

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.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 28.2 g, Cholesterol 81.2 mg, Fat 5.9 g, Fiber 1.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 402.4 mg, Sugar 0.4 g

STEAMED PORK AND SHRIMP BUNS



Steamed Pork and Shrimp Buns image

Chinese steamed pork buns.

Provided by Sherry

Categories     World Cuisine Recipes     Asian

Time 2h35m

Yield 18

Number Of Ingredients 12

4 tablespoons white sugar
2 tablespoons unsalted butter
3 teaspoons active dry yeast
2 teaspoons salt
1 ½ cups very warm water
2 tablespoons warm milk
4 cups all-purpose flour, or as needed
1 (8 ounce) can sliced water chestnuts, drained
1 cup cooked medium shrimp, peeled and deveined
2 stalks green onions, chopped, or more to taste
1 pound ground pork
1 cup Chinese barbeque sauce

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.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 31 g, Cholesterol 33.7 mg, Fat 5.4 g, Fiber 1.3 g, Protein 9.3 g, SaturatedFat 2.2 g, Sodium 446 mg, Sugar 6.9 g

STEAMED SHRIMP AND VEGETABLE DUMPLINGS



Steamed Shrimp and Vegetable Dumplings image

this was me trying to deconstruct the steamed dumplings I get at chinese restaurants, plus adding shrimp. I think it turned out pretty well.

Provided by dk683

Categories     Asian

Time 33m

Yield 30 dumplings, 3-4 serving(s)

Number Of Ingredients 10

1 -2 cup water
1/2 cucumber, small mince
1/2 carrot, peeled and small mince
1 red bell pepper, small mince
6 -8 medium shrimp, peeled, deveined, and roughly chopped
1 teaspoon olive oil
wonton wrapper
1 teaspoon salt
1 -2 leaf lettuce
soy sauce or sweet and sour sauce, for dipping

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.

Nutrition Facts : Calories 48.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 18.2, Sodium 803.8, Carbohydrate 5.3, Fiber 1.4, Sugar 3, Protein 3.3

STEAMED STICKY RICE DUMPLINGS WITH SHRIMP AND PORK



Steamed Sticky Rice Dumplings with Shrimp and Pork image

Whereas fried sticky rice dumplings have their alluring crispy-chewy skins, steamed sticky rice dumplings are as soft and comforting as a well-worn pair of jeans. They retain the charming soft texture and natural sweetness of sticky rice. I grew up break-fasting on Vietnamese bánh ít ("small dumplings"), though they can certainly be a satisfying brunch, lunch, or snack food. Filled with a surf-and-turf mixture of shrimp, pork, and wood ear and shiitake mushrooms, these dumplings are enjoyed warm, dipped in a pool of soy sauce and pepper. The banana leaf imparts a wonderfully tea-like quality to the dumplings during the cooking process. These are easy to make, especially when the filling is prepared a day in advance. Viet cooks often use boiling water to create glutinous rice dough, but the dough is easier to handle and control when cold water is used. I combine two kinds of glutinous rice flour (see page 15) to arrive at a texture that is pleasantly chewy, not overly sticky. The rice flours are available at Asian markets, as is fresh or frozen banana leaf.

Yield makes 12, serving 4 as a light main course, 6 as a snack

Number Of Ingredients 17

1 tablespoon canola oil
1/4 cup finely chopped yellow onion
3 ounces ground pork, fattier kind preferred, coarsely chopped to loosen
1 dried wood ear mushroom, reconstituted (see page 13), trimmed, and finely chopped (about 1 1/2 tablespoons)
2 dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (about 3 tablespoons)
1/4 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (3 1/2 ounces net weight)
1 teaspoon fish sauce
Scant 1/4 teaspoon salt
1/2 teaspoon black pepper
8 5/8 ounces (1 1/2 cups) Mochiko Blue Star brand glutinous (sweet) rice flour
3 3/8 ounces (3/4 cup) glutinous (sweet) rice flour (select a Thai brand such as Erawan)
1/2 teaspoon salt
1 cup plus 2 tablespoons water
12 circles, each 3 1/2 inches in diameter, cut from fresh or thawed, frozen banana leaf, rinsed and wiped dry
Canola oil, for oiling the leaves
Light (regular) soy sauce or Maggi Seasoning Sauce (optional)
Black pepper (optional)

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.

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HOW TO MAKE STEAMED DUMPLINGS, TWO METHODS (蒸饺)
2020-09-12 Shrimp, pork & mushroom filling. You can find this one in my recipe for “Easy Shumai”. Pork, carrot & onion filling. My popular post “Steamed Bao Bun” uses this combination. It’s great for steamed dumplings too! Chinese chive, egg & vermicelli filing (vegetarian). I use this filling for making Chive chive pockets, a popular speciality ...
From redhousespice.com
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STEAMED STICKY RICE DUMPLINGS WITH SHRIMP AND PORK RECIPE | EAT …
Save this Steamed sticky rice dumplings with shrimp and pork recipe and more from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More to your own online collection at EatYourBooks.com
From eatyourbooks.com
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STICKY RICE WITH LạP XưởNG, DRIED SHRIMP, AND SHIITAKE MUSHROOMS
2022-04-05 Heat a large pan over medium heat, add 1 tablespoon oil and the shallots. Cook until browned, about 8 to 10 minutes, stirring frequently. Add the lạp xưởng, shrimp, and mushrooms. Sauté for 5 minutes until the sausages start to crisp up. Drained the soaked rice into a fine mesh sieve set in the sink.
From simplyrecipes.com
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STEAMED PORK AND SHRIMP DUMPLINGS (SIU MAI) - FOODLE CLUB
Mixing the pork and shrimp filling Place all the ingredients for the meatballs into a mixing bowl and mix thoroughly to combine. Mix really well to massage all the flavours into the meat, and when you think you’ve mixed it enough, mix for another minute or two longer (image 2 above).
From foodleclub.com
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STEAMED PORK AND JíCAMA DUMPLINGS RECIPE - FOOD NEWS
How to make steamed pork dumplings? Steamed pork dumplings. These are just as wonderful as the dumplings dim sum restaurant. In a large saucepan,bring 4 cups (1 L) water to a boil over high heat. In a mixing bowl,combine all ingredients. Mix well and set aside. Working with one wonton skin at a time,place on a work surface and spoon 1 ½ ...
From foodnewsnews.cc
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PORK AND SHRIMP DUMPLING RECIPE - THE FAT KID INSIDE
2020-10-13 Add the caps in a mini food processor and pulse until finely chopped. Add to a large bowl. 2. Chop shrimp or place it in a food processor. 3. To the bowl of shiitakes, shrimp and pork, add the Shaoxing wine, oyster sauce, corn starch, ground ginger, sugar, toasted sesame oil, soy sauce and ground white pepper.
From thefatkidinside.com
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THE BEST SHRIMP DUMPLINGS RECIPE | DIM SUM CENTRAL
2020-05-02 Finely mince the remaining prawns and then combine all the shrimp in a large bowl. Add the remaining filling ingredients, mix and drain any excess liquid. 2. To make the dough, first combine the wheat starch, cornstarch and oil in a bowl. Add 1 cup of boiling water and mix until well combined. Add extra wheat starch if the dough remains sticky. 3.
From dimsumcentral.com
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STICKY RICE DUMPLINGS RECIPE - THE SPRUCE EATS
2021-07-10 This savory recipe is like having a full meal all wrapped up in one neat little package, featuring a healthy chicken and shiitake mushroom filling wrapped up in banana leaves and either steamed, barbecued, or baked in the oven. Serve as the main course with a salad or stir-fry vegetables on the side, or as a snack.
From thespruceeats.com
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SIOMAI (STEAMED PORK AND SHRIMP DUMPLINGS) - TITA MEG COOKS
2020-01-18 Arrange the dumplings in single layer on an oiled basket steamer or line steamer basket with "katcha" (muslin cloth). 6 Have two inches of water in the bottom layer of steamer and bring to a boil. 7 Place the steamer basket on top and steam dumplings for 20 to 30 minutes or until the dumplings and rice are cooked. 8 Serve with the dipping sauce.
From titamegcooks.com
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LAZY STICKY RICE DUMPLINGS (ZONGZI) - THE WOKS OF LIFE
2020-06-20 Soak the peanuts for 1 hour. Then boil for 10 minutes, drain, and set aside. Drain the soaked sticky rice completely. Mix the rice with 1 tablespoon light soy sauce and 1 teaspoon salt in a large bowl. Add the peanuts to the rice along with the Chinese sausages and scallions.
From thewoksoflife.com
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STEAMED PORK AND SHRIMP DUMPLINGS (SHAO MAI) | RECIPE - PINTEREST
Plus, a set of basket and lid usually costs less than $10 i. Firm favourites in the dumpling world, these dainty parcels are child’s play to make. Chef Tony Tan shows how to make siu mai, step by step. Steamed Dumplings - The tastiest morsels of …
From pinterest.com
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CHINESE: STEAMED PORK DUMPLINGS (SHIU MAI) RECIPE
Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with
From foodnewsnews.com
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RICE COOKER STEAMED DUMPLINGS - EVERYDAY GOOD THINKING
2018-05-04 Place one wonton wrapper on a cutting board and add 1 ½ teaspoon of the pork filling into the center of the wrapper. Steamed Pork Dumplings in a Rice Cooker. Using a little bit of water, wet your finger or a small pastry brush, then moisten the edges of the wrapper. To form the dumpling, bring all four edges of the wrapper up to form and point ...
From everydaygoodthinking.ca
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STEAMED SHRIMP DUMPLINGS RECIPE
Get one of our Steamed shrimp dumplings recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 89% Steamed Shrimp Dumplings Recipe Foodnetwork.com Get Steamed Shrimp Dumplings Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 80% Steamed Pork and Shrimp Dumplings Tasteofhome.com “These …
From crecipe.com
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STEAMED PORK SHUMAI DUMPLINGS RECIPE – DIM SUM AT HOME
2016-01-31 Place the steamer with the parchment paper to the side so that you can fill it with dumplings. In a large bowl, place 1 pound of ground pork, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and the three diced scallion sprigs. Despite what it looks like, there is a glass bowl in the picture below. I didn’t just prepare my ground pork on ...
From homeisakitchen.com
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10 BEST STEAMED RICE FLOUR DUMPLINGS RECIPES - YUMMLY
Bánh Bèo (Steamed Rice Cake with Shrimp and Pork Rinds/Fats) Beyond Norm. pepper, red chilies, sugar, broth, pork rind, tapioca flour, rice flour and 7 more.
From yummly.com
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SHRIMP AND PORK STEAMED DUMPLINGS | MISS CHINESE FOOD
2020-12-01 Step2. Shave the gourd into shreds, add an appropriate amount of salt to marinate the water and squeeze out the water.
From misschinesefood.com
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ASIAN STEAMED DUMPLINGS WITH PORK AND SHRIMP - INTERNATIONAL …
In a bowl, mix the shrimp, minced pork, garlic, green onions, ginger, sesame oil, soy sauce, 2 tbsp. of ice water and leave in the refrigerator for 20 minutes. Roll out the dough very thinly on a smooth surface sprinkled with flour, and use a glass or a …
From internationalmenu.com
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RECIPE: STEAMED PORK DUMPLINGS - FOOD NEWS
Heat up a frying pan over medium heat and cook few minutes. Turn the heat up to the maximum level, add 1 cup water and cover with a lid. Turn the heat down to …
From foodnewsnews.com
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STICKY RICE DUMPLINGS: HOW TO MAKE AUTHENTIC ZONG ZI AT HOME
2020-08-01 Boil the bamboo leaves and straws in a large pot for 5 minutes. Remove the stems of the leaves and soak overnight. Rinse the sticky rice and mung beans 3 to 4 times. Soak in separate bowls overnight or 6 hours. Slice pork belly thinly. Add the marinade ingredients and marinate for 3 hours.
From cooklikeasian.com
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THE BEST DIM SUM RECIPES & MENU GUIDE
Click the links below to start creating your favorite dishes in your own kitchen or browse our entire catalog that’s helpfully organized into Steamed Dishes, Fried & Baked Dishes, Noodles & Special Dishes and Dessert Dishes. Steamed Dishes. Steamed Sausage Rolls. Steamed Soup Dumplings. Shrimp Dumplings.
From dimsumcentral.com
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CHINESE STICKY RICE DUMPLING (鹹肉糭) - OH MY FOOD RECIPES
2020-06-18 Marinate pork in a bowl by adding 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar and 1 tablespoon shaoxing cooking wine. Mix them well and let it marinate for at least 15 minutes. The best is to marinate it overnight. 10. Drain the water well after soaking glutinous rice.
From ohmyfoodrecipes.com
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PORK AND SHRIMP DUMPLINGS - SPOON FORK BACON
2019-04-08 For filling: In a large mixing bowl, combine ground pork, shrimp, sesame oil, ginger, garlic, green onion, salt and pepper. Mix together until everything I evenly combined. In a small bowl combine egg and 1 tablespoon water. Whisk together. Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
From spoonforkbacon.com
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PORK AND SHRIMP STEAMED DUMPLINGS – LEPLAINCANVAS
2017-01-20 Pork and Shrimp Steamed Chinese Dumplings: 30 Shaomai Skin; 1/2 egg yolk; 1 tbsp Starch potato powder; 300g minced pork; 200g prawns, shelled and minced; 6 dried shiitake mushrooms; lettuce for garnishing; Marinate sauce: 1 tsp soy sauce; 1/2 tsp sake; 1 …
From leplaincanvas.com
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STEAMED SHRIMP AND PORK DUMPLINGS WITH SOY VINEGAR DIPPING …
2014-07-09 Bring water to a boil. Place 8 dumplings on paper, and place steamer over water; cover and steam until shrimp mixture is cooked, 6 to 8 minutes. Repeat until all dumplings are cooked, adding more water as necessary. Garnish dumplings with green onion, if desired, and serve warm with Soy Vinegar Dipping Sauce. By Chef Keith Kornfeld.
From louisianacookin.com
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STEAMED PORK AND SHRIMP DUMPLINGS - ALL INFORMATION ABOUT …
Discover detailed information for Steamed Pork And Shrimp Dumplings available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Steamed Pork And Shrimp Dumplings .
From therecipes.info
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CHINESE STICKY RICE DUMPLINGS - ZONGZI (CHICKEN WITH SHIITAKI …
2021-06-24 In a large bowl, soak the Glutinous Rice in water overnight, cover with a plate. In another large bowl, soak the dry Bamboo Leaves completely in water overnight. In a bowl, soak the dry Shiitake Mushrooms in water overnight, cover with a plate. In a mixing bowl, mix together Chicken, Green Onion, Ginger, Garlic, Light Soy Sauce, Dark Soy Sauce ...
From cookcookgo.com
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Top Asked Questions

How to cook sticky rice dumplings?
Bring a large pot of water to a rapid boil. Add 1 Tbsp vegetable oil to the water. Transfer the sticky rice dumplings into the pot. Stir the dumplings gently so they don’t stick to the bottom. Boil the dumplings over Medium Heat stirring occasionally. In about 7-8 minutes they dumplings should start floating to the top of the water.
What is the filling of shrimp dumplings?
Pork, shrimp, water chestnuts, and mushrooms make up the filling in these steamed dumplings. Soak the mushroom in the HOT water until softened (about 20 minutes). Drain.
How do you cook dumplings in a steamer?
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°.
How do you cook mushrooms for dumplings?
Pork, shrimp, water chestnuts, and mushrooms make up the filling in these steamed dumplings. Soak the mushroom in the HOT water until softened (about 20 minutes). Drain. Remove and discard the stem and the tough center. Chop very fine.

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