Steamed Pork Scallion Dumplings Food

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STEAMED PORK DUMPLINGS



Steamed Pork Dumplings image

I volunteer with Big Brothers Big Sisters, and my little brother wanted to learn how to make steamed Asian dumplings. Together we created this recipe and made some delicious dumplings.

Provided by DrBuzzetta

Categories     Pork

Time 50m

Yield 48 Dumplings

Number Of Ingredients 14

3 scallions, minced
1 lb pork, ground
2 teaspoons fresh ginger, grated
5 ounces water chestnuts, minced
2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 head lettuce
48 gyoza skins, 3 inch round
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon sesame oil
1/2 teaspoon garlic and red chile paste
2 scallions, minced

Steps:

  • Mix together first 7 ingredients
  • Prepare steamer by lining with leaf lettuce leaves.
  • Place gyoza skins in a moist towel to keep from drying out.
  • Fill a small bowl with water.
  • In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
  • Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
  • Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
  • Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
  • Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
  • While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
  • Serve immediately.

Nutrition Facts : Calories 26.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 7.9, Sodium 112.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 3

STEAMED PORK DUMPLINGS WITH DIPPING SAUCE



Steamed Pork Dumplings With Dipping Sauce image

This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.

Provided by Bren in LR

Categories     Chinese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 lb ground pork
2 cups Chinese cabbage, chopped and squeezed dry (1/2 lb)
3 tablespoons soy salt
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon chopped green onion
3 teaspoons fresh minced ginger
2 (30 count) packages dumpling wrappers
3 tablespoons soy sauce (Garlic-Soy Dipping Sauce recipe ingredients start)
2 tablespoons white vinegar
2 teaspoons sesame oil
2 teaspoons minced fresh garlic
1 pinch sugar

Steps:

  • Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
  • Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
  • Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
  • To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.

Nutrition Facts : Calories 117.5, Fat 9.5, SaturatedFat 3, Cholesterol 24.5, Sodium 2648, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 6.6

PORK DUMPLINGS



Pork Dumplings image

These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.

Provided by Lorna

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 9

100 (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

Steps:

  • In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  • Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
  • To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g

SUI MAI (STEAMED DUMPLINGS)



Sui Mai (Steamed Dumplings) image

I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.

Provided by riffraff

Categories     Lunch/Snacks

Time 35m

Yield 30 Dumplings

Number Of Ingredients 12

1 1/2 lbs ground pork
1/2 lb shelled raw shrimp
1/2 bunch scallion, well-chopped (use as much of the green part that's edible)
1/2 bunch cilantro, chopped
1 tablespoon fish sauce
1 tablespoon salt
1 tablespoon cornstarch
1 large egg
1 1/2 tablespoons toasted sesame oil
6 water chestnuts, finely chopped
1 tablespoon finely-minced fresh ginger (peel before chopping)
30 wonton wrappers (cut them into a circle with a glass if you can only find square)

Steps:

  • Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
  • Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
  • Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
  • Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
  • Kind of give it a "waist".
  • Steam in a bamboo steamer for about 5 to 6 minutes.
  • May be frozen after steamed and cooled.
  • To reheat I put them in a large skillet with some water or resteam.
  • Some people boil these but I have never had much luck with that.
  • I serve with several dipping sauces of varying heat.

Nutrition Facts : Calories 103.6, Fat 5.9, SaturatedFat 2, Cholesterol 35.6, Sodium 351.9, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 6.5

STEAMED PORK DUMPLINGS



Steamed Pork Dumplings image

I love dumplings/pot stickers and these are seriously good. From Canadian LCBO's Food and Drink Magazine. I am sure that these would work with chicken or turkey instead of pork. You can freeze these dumplings for an easy plan-ahead appetizer / snack / dinner. Serve with Recipe #397489.

Provided by Deantini

Categories     < 60 Mins

Time 48m

Yield 40 dumplings, 8 serving(s)

Number Of Ingredients 12

500 g extra lean ground pork
1/2 cup green onion, finely chopped
2 tablespoons cilantro, fresh, chopped
2 teaspoons fresh ginger, finely grated
1 cup shiitake mushroom, finely chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1 egg white
40 wonton wrappers
cabbage leaf, for steaming

Steps:

  • Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
  • Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
  • Top each wrapper with 2 teaspoons pork mixture.
  • Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
  • Keep the dumplings covered with dampened tea towel while working.
  • Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
  • Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
  • Place a single layer of dumplings on top of leaves.
  • Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
  • Serve warm with Recipe #397489 or other dip.

PORK AND SCALLION DUMPLINGS



Pork and Scallion Dumplings image

The filling is quick to assemble and packed with flavor, thanks to the abundance of garlic, ginger and scallions. Plus, the homemade wrapper dough is not only easy to work with, but incredibly tender and crisp once steamed. Serve with a spicy soy dipping sauce, and you'll have homemade dumplings that rival some of your favorite dim sum restaurants.

Provided by Zac Young

Categories     main-dish

Time 45m

Yield 4 servings; makes 8 dumplings

Number Of Ingredients 17

1 cup all-purpose flour (see Cook's Note)
Kosher salt
5 tablespoons boiling hot water
1 tablespoon canola oil, for cooking
4 ounces ground pork
2 scallions, thinly sliced
1 small clove garlic, grated
1 teaspoon finely grated fresh ginger (from one 1/2-inch piece)
2 teaspoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce
Freshly ground black pepper
1/4 cup low-sodium soy sauce
2 teaspoons honey
1 teaspoon white sesame seeds
1/2 teaspoon sriracha
1 scallion, thinly sliced

Steps:

  • For the wrappers: Stir together the flour and 1/2 teaspoon salt in a medium bowl. Pour in the hot water and stir vigorously with a rubber spatula until a shaggy dough begins to form. Use your hands to knead the dough in the bowl, while picking up flour and dough that sticks on the sides of the bowl, about 2 minutes. Turn out the dough onto a clean work surface (there's no need to dust the work surface with flour; the dough should be soft and elastic enough that kneading is very easy). Continue to knead your dough until it becomes smooth, 3 to 5 minutes. Place the dough ball in a medium bowl, cover loosely with a barely damp paper towel and then cover tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling.
  • For the filling: Stir together the ground pork, scallions, garlic, ginger, oyster sauce, sesame oil, soy sauce and a few grinds of black pepper in a small bowl until well combined. Cover with plastic wrap and refrigerate until you're ready to assemble the dumplings.
  • For the dipping sauce: Whisk together the soy sauce, honey, sesame seeds, sriracha and scallions in a liquid measuring cup until combined. Set aside until ready to serve.
  • Turn out the wrapper dough onto a clean worksurface, then roll out into a log about 8 inches long and 1 1/4 inches in diameter. Use a chef's knife or bench scraper to cut the log into 8 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between your palms to form a ball, then flatten into a disk. Use a rolling pin to roll out the dough into a 3 3/4-to-4-inch-wide disk. Try to make the edges of the wrapper thinner than the center. Repeat with the remaining dough. Keep the wrappers covered (plastic wrap or a barely damp paper towel) to prevent them from drying out.
  • Divide the filling among the 8 wrappers, about 2 teaspoons per dumpling. Fold the dough over the filling to create a half moon, then pleat the curved edge and pinch to seal. Set the dumplings aside on a parchment-paper-lined baking sheet (make sure the dumplings don't touch, as fresh wrapper dough can be sticky).
  • Heat the oil in a medium nonstick skillet over medium heat. Once the oil is shimmering, add the dumplings, flat side down, then cook until golden brown, 2 to 3 minutes. Carefully pour in 1/4 cup water, cover immediately with a tight-fitting lid and then reduce the heat to low. Cook until almost all the water has evaporated, the dough is tender and shiny and the filling is cooked through, about 6 minutes. Remove the lid, then continue to cook until all the remaining water has evaporated, and the bottom of the dumplings crisp up again, 1 to 2 minutes more.
  • Transfer the dumplings to a serving plate and serve with the sauce on the side for dipping.

STEAMED PORK & SCALLION DUMPLINGS



Steamed Pork & Scallion Dumplings image

These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil.

Provided by Arlyn Osborne

Categories     Pork

Time 1h10m

Yield 40 dumplings

Number Of Ingredients 14

1/2 cup low sodium soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon chili oil
2 bunches scallions, cut into thirds
5 garlic cloves
1 tablespoon chopped ginger
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lb ground pork
2 tablespoons grated garlic
1 egg, beaten
40 wonton wrappers

Steps:

  • Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
  • Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
  • Add the beaten egg and mix to combine.
  • Add the pork and mix to combine.
  • Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
  • Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
  • Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
  • Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
  • Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
  • Continue with the remaining dumplings. Serve with the dipping sauce.
  • You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.

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