Steamed Pork With Vegetables And Egg Drop Sauce Food

STEAMED PORK BUNS WITH HOISIN DIPPING SAUCE

Steps:

• Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
• For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
• In a medium bowl, mix together the pork, ginger and scallions. Set aside
• Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
• Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
• While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.

STEAMED PORK PATTY (榨菜蒸豬肉餅)

Steps:

• We'll first trim the fat off of our pork shoulder. Then, we'll cut the pork into strips, slices, and finally, dice them into small bits.
• We'll be preparing a few different vegetables:
• Before mixing flavors together, don't forget to squeeze the extra water out of the pork!
• With chopsticks, mix the pork and flavors thoroughly for about 1 minute. The pork should start becoming stickier and pastier.
• Add oil to a plate, and spread it around the surface. This helps prevent the pork patty from sticking.
• We'll set the stove to high heat and start boiling water in a wok. Set a steamer rack on the bottom of the wok. The water level should be just above the top of the steamer rack / just touching the bottom of the dish.
• Once the 15 minutes are up, we'll carefully remove the plate from the wok. Garnish with the green onions from earlier.

STEAMED EGG WITH MINCED PORK (肉碎蒸蛋)

Steps:

• In a small bowl, mix together cornstarch, oyster sauce, salt, white pepper, and water. Add the ground pork and mix thoroughly to coat.
• Finely chop the green onion.
• Crack eggs into a measuring cup or a medium-sized bowl. Beat them well until homogeneous.
• In a flat dish with steep walls, suitable for steaming, spread oil all around the bottom and sides to prevent the pork and egg from sticking. Then, transfer the marinated pork to the dish and spread it evenly to create a thin, flat layer along the bottom of the dish.
• Give the egg mixture a quick stir and uncover the lid.
• Carefully lift the dish out of the steamer.

STEAMED PORK WITH VEGETABLES AND EGG DROP SAUCE

Steps:

• In a bowl, mix ground pork with rice vinegar and soy sauce.
• In a 9x13 pan add ground pork. Add shrimp at the other end of pan if you wish. Cover with foil, tightly over the edges. Poke 3 steam vent holes. Cook at 375°F for 40 minutes.
• Uncover and turn the meat once during the process. This step can be done early or the evening before.
• Drain any juices from the meat or shrimp.
• Set aside or cool if made hours before.
• In 4 quart heavy saucepan, add the water, chicken base, and all the vegetables, except the frozen peas and green peppers.Simmer for 10 minutes.
• Drizzle the beaten eggs, gently stir with a whisk.
• Add frozen peas and green peppers if desired.
• Stir in cornstarch in the one cup cold water, stir until dissolved. Add more water if necessary. Slowly add the cornstarch mixture into the vegetable broth stirring constantly until glossy and slightly thick.
• If too thick, add 1/4 cup water at a time.
• Add dashes of white pepper and salt.
• Add the ground steamed pork and or shrimp to the broth. Turn heat down to low and stir gently until meat is heated.
• Note: You may add water chesnuts, bean sprouts, daikon, minced napa cabbage but the more vegetables you add, you will have to increase the amount of chicken base and water.
• Serve over hot rice, hot rice noodles, or chow mein noodles. For garnish, you may add sliced hard boiled eggs after the sauce is over the rice or noodles.
• Pass the soy sauce and rice vinegar for those wanting more taste.

STEAMED MINCED PORK AND EGG

Steps:

• Season minced pork with five spice powder and mix in the preserved cabbage.
• Beat up the eggs.
• Mix pork and eggs well together.
• Put mixture into a bowl or baking dish and steam over boiling water for 30mins on high or until cooked.

PORK DUMPLINGS

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.

STEAMED PORK DUMPLINGS

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.