Steamed Wonton Bundles Dim Sum Dumplings Recipes

STEAMED WONTON BUNDLES (DIM SUM DUMPLINGS)

Steps:

• Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
• Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
• Season to taste with salt and pepper.
• Arrange the wonton wrappers on a work surface.
• Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
• Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
• Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
• Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
• Stand the dumplings in the steamer in a single layer without letting them touch.
• Set the bamboo steamer over the pot, then cover with the bamboo lid.
• Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
• (Watch the water level adding more water as needed).
• Serve in the steamer basket with dipping sauce.

STEAMED PORK WONTON DUMPLINGS

Steps:

• In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes.
• After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl.
• Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
• Brush the edges of the wrapper lightly with water.
• Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired.
• Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat.
• Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking.
• Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
• Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
• Repeat until all dumplings are cooked.