chinese pork dumplings
(3 ratings)
I can't remember where I got this recipe but I have made these many times. People have a hard time believing they are homemade. They are just as good as those from the Chinese restaurant.
(3 ratings)
method
Steam
Ingredients For chinese pork dumplings
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8dried black mushrooms
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1 lbground pork
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1/2 cfinely chopped canned bamboo shoots
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1/4 cfinely chopped scallions
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1egg white
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2 Tbspcornstarch
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1 tspsalt
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2 tsplight soy sauce
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1/2 tspsesame oil
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1/4 tspwhite pepper
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40wonton skins
- DIPPING SAUCE
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1/4 clight soy sauce
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1/8 tspsesame oil
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1 tspfinely chopped scallion
How To Make chinese pork dumplings
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1Soak mushrooms in hot water until they are soft-about 20 minutes. Drain, rinse in warm water and drain again. Squeeze out as much water as you can. Remove stems and discard. Finely chop caps. Mix mushrooms, pork, bamboo shoots, scallions,egg white, cornstarch, salt, soy sauce, sesame oil and white pepper.
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2Cut the corners from wonton skins to form a circle. Keep the skins covered with plastic wrap to keep them from drying out. Place one tablespoon of filling into the center of skin and bring sides up, forming a little cup. Repeat until the filling and/or skins are finished. Keep filled dumplings covered with plastic wrap to keep them from drying out.
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3Place the dumplings in a single layer on the rack of a steamer. (I use a bamboo steamer) You will have to do this in a couple of batches. Cover and steam over boiling water for about 20 minutes. Watch that the water does not boil away and add water if needed.
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4Dipping sauce-mix the ingredients together in a tiny dipping bowl.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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