chinese pork dumplings
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.
prep time
cook time
method
Steam
yield
Ingredients
- 8 - dried black mushrooms
- 1 pound ground pork
- 1/2 cup finely chopped canned bamboo shoots
- 1/4 cup finely chopped scallions
- 1 - egg white
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 40 - wonton skins
- DIPPING SAUCE
- 1/4 cup light soy sauce
- 1/8 teaspoon sesame oil
- 1 teaspoon finely chopped scallion
How To Make chinese pork dumplings
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Step 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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Step 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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Step 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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Step 4Dipping sauce-mix the ingredients together in a tiny dipping bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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