Pork and Vegetable Dumplings
The dumpling filling often contains liquid released from the vegetables, which helps to makes the finished dumplings moist, but be sure to chop the ingredients very fine so everything cooks through quickly. Do not let the dumplings sit too long after cooking or the moisture will be absorbed by the dough, and they become gummy. Work fast with the dumpling wrappers and make sure they have a good seal.
- Yield
- 24 dumplings (serves 4-6)
Directions
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In a bowl, combine the cabbages, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
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To the cabbage and vegetable filling, add the ground pork (raw) with the remaining teaspoon of salt. Break up the pork and blend until fully incorporated.
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NOTE: Stir vigorously in one direction to develop myosin (stickiness that helps bind meat, keeping it tender and moist).
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Lay out a few dumpling wrappers and place a heaping teaspoon of filling in the middle. Leaving a 1/2-inch border the entire way around. Brush the edges with water and fold in half into a half-moon. Press the dough closed around the outer edge and cinch it to ensure they are fully sealed. Keep unused wrappers under a paper towel until ready to use.
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Steam the dumplings: Line a bamboo (or stainless steel insert) steamer with cabbage leaves or parchment paper. This helps to protect water from bubbling up through the steamer and compromising the dumplings.
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Arrange the dumplings on the steamer, close together but not touching, otherwise, they will stick together.
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Pour water into the wok until it reaches just under the steamer, but not touching the bottom.
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Remove the steamer from the wok until the water reaches a gentle boil, then decrease heat to medium low.
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Place the covered steamer full of dumplings on top of the simmering water and let steam for about 8-10 minutes. If there are multiple steamers stacked on top of one another, rotate half-way through the steam.
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Add more water and turn up the heat, if it seems to be evaporating quickly.
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After 8-10 minutes, cut open a test dumpling to make sure it is thoroughly cooked.
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Enjoy with the scallion ginger dipping sauce.
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If you want to fry the dumplings, steam them for about 5 minutes, then move them to a frying pan with hot oil and sear on both sides for a minute or two.
From Shawnie's class “Chinese New Year Celebration” (also taught in Asian Dumpling workshop, Far East and Southeast Asian)
