Cook Chinese...: Steamed Chinese Dumplings Cook Chinese...

Cook Chinese...

Thursday, April 27, 2006

Steamed Chinese Dumplings

2 cups all purpose flour
1/2 tsp salt
2/3 cup boiling water
1/4 cup cold water
2 TBSP soy sauce
1 tsp cornstarch
1 medium carrot, shredded
2 TBSP thinly sliced scallion
2 TBSP cilantro
1/4 tsp salt
3/4 lb ground pork
Soy Dipping Sauce (recipe below)

For dough, in a medium mixing bowl, combine flour, 1/2 tsp salt and boiling water, stirring constantly with a fork. Add the cold water, mix with hands til dough forms a ball. The dough will be sticky. Cover and set aside.

For filling, in a medium mixing bowl stir together soy sauce and cornstarch. Stir in carrot, scallion, cilantro and salt. Add ground pork; mix well. Using about 1 TBSP for each, shape filling into 30 balls. Set aside.

Divide dough in half. Return one half to bowl, cover and set aside.

Divide other portion into 15 pieces. On a well floured board, roll each piece into a 3" circle. Place a meatball in center of each. Fold dough up and around filling, twist to seal.

Repeat with remaining dough to make 30 dumplings. In a steamer or dutch oven, bring water to a boil. Place dumplings twisted side up on a greased steamer rack, edges not touching. Place rack over boiling water. Cover and steam dumplings for 18-20 minutes until meat is no longer pink. Serve warm with soy dipping sauce.

Soy dipping sauce:
Combine 1/4 cup rice wine vinegar or white vinegar and 1/4 cup soy sauce. Sprinkle with chopped green onion.


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