Steamed Dumplings Recipe

From Dorothy McNett's Recipe Book.

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Steamed Dumplings

From Dorothy McNett's Recipe Book at

1 small knob fresh ginger, peeled
3 cloves garlic, peeled
1 pound ground chicken or pork
1/4 pound cooked and shelled shrimp
1/4 pound smoked ham or spicy sausage
1 egg white
2 teaspoons toasted sesame seed oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
2 teaspoons cornstarch

2-3 green onions
5-6 water chestnuts, sliced

1 pkg. round wonton wrappers
Dim sum sauces for serving, such as soy sauce, chili paste or curry paste

In food processor with steel chopping blade in place, first chop the ginger and garlic by dropping them into the feed tube while the motor is running. Then add the pork, shrimp, and ham and process to nearly a paste. With motor running, add egg white, sesame oil, sea salt, pepper, and cornstarch. Dump into a bowl. Finely chop onions and water chestnuts and blend with pork mixture. Using a small spreader or spatula, put 1 tablespoon filling in the center of each wonton. Smooth the mixture almost to the edges. Cup the wonton in the palm of your hand. Gather up your hand, pushing down with the spreader and you will have an open topped pleated purse shaped wonton. Drop it gently onto a floured surface to flatten the bottom and settle the filling. Repeat till all are done. Place them on several racks of a bamboo steamer, lined with parchment paper. Put the steamer in a wok with simmering water at least 1 inch below the base of the steamer. Cover and steam for 7-10 minutes, refilling the base with boiling water as necessary. Serve hot with simple sauces.

Recipe created 2001-03-26.

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