My Pork Dumplings
These are my lovely Chinitas!..after the heat and outside their dominion. Now, they are ready so come on, get your chopsticks, grab them, eat them and together lets say, " Ni Hao Ma" to everyone... ( How are you? ) Back home, I always offer this to some of my friends and it makes them smile all the time.
Total Steps
39
Ingredients
33
Tools Needed
7
Related Article
http://kothiyavunu.blogspot.comIngredients
- 1 kilogram Pork, lean ground coarsely
- 100 gram shrimp meat, chopped finely
- 200 gram Pork fat, minced
- 1/2 cup grated carrots
- 1/2 cup bread crumbs
- 1/2 cup water chestnut, grated
- 1/4 cup spring onion, chopped
- 1 cup white chinese mushroom, chopped
- 1/4 cup Parmesan cheese, grated
- 3 tablespoon corn flour
- 3 tablespoon garlic, grated
- 1/2 teaspoon all spice powder
- 1/2 teaspoon all spice salt
- 1/2 tablespoon ground black pepper
- 2 tablespoon soy sauce
- 2 egg eggs, beaten
- 2 teaspoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon sugar
- package wanton wrappers
- 1 cup soy sauce (for dipping)(optional)
- 1 cup chilled water (for dipping)(optional)
- 12 pieces calamansi juice(optional)
- 1 tablespoon sugar (for dipping)(optional)
- 1 tablespoon sesame oil (for dipping)(optional)
- 1 tablespoon fried chopped garlic(optional)
- 1 cup bird's eye chili, chopped(optional)
- 1 cup garlic, chopped (for chili garlic sauce)(optional)
- 1 1/4 cup water (for chili garlic sauce)(optional)
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)(optional)
- 1 teaspoon sugar (for chili garlic sauce)(optional)
- 1 teaspoon vinegar (for chili garlic sauce)(optional)
- 1 cup olive oil(optional)
Instructions
Step 1
Put <a href="/5YGQYH5K">ground </a>pork, <a href="/6L7QNTJV">chopped </a>shrimp and <a href="/ZG86GNS8">minced </a>pork fat in a bowl (big enough to <a href="/7S3QCKWK">mix </a>all the ingredients).
Step 2
Add grated carrots, <a href="/482ZKJDV">bread </a>crumbs, water chestnut, spring onion, <a href="/6L7QNTJV">chopped </a>white mushroom, cheese, flour, grated garlic, all spice powder, all spice <a href="/DPSVTKVY">salt </a>and <a href="/5YGQYH5K">ground </a>black pepper.
Step 3
<a href="/7S3QCKWK">Mix </a>them until well combined.
Step 4
In another bowl, put the rest of the ingredients: soy sauce, eggs, sesame oil, rice wine and sugar.
Step 5
<a href="/7S3QCKWK">Mix </a>well until sugar <a href="/PXKXVQTM">dissolves </a>and add to the bowl of pork mixture. Combine all the ingredients and set aside in the fridge overnight before <a href="/X75YQJ6B">wrapping.</a> It means you need to <a href="/Z7DWVT8G">marinate </a>the mixture overnight.
Step 6
Half a tbsp for each wrapper is enough but if you want it big,then you <a href="/TPWNYF5L">can </a>adjust according to your preference. I want mine not big but not very small so half a tbsp per wrapper is just fine.
Step 7
Arrange in a bamboo steamer or aluminum steamer but if you have the means, use bamboo steamer. I went to Singapore China Town just to buy Bamboo steamer, kinda expensive but I don't mind. I want my Chinitas to be in their respective kingdom!
Step 8
<a href="/WPFKW7GH">Steam </a>in a medium <a href="/XZFHRHHF">heat </a>for 25 to 30 minutes.
Step 9
Note:
Step 10
For the wrapper, you <a href="/TPWNYF5L">can </a>buy <a href="/37GS67PR">vacuum pack </a>wanton wrapper nowadays. It is nice if you <a href="/TPWNYF5L">can </a>make your own dumpling wrapper but I cant waste much of my time so I buy wanton wrapper.
Step 11
For proper storage: you <a href="/TPWNYF5L">can </a><a href="/36R8LV5G">store </a>the prepared dumplings in the freezer. Just thaw them before <a href="/WPFKW7GH">steaming.</a>
Step 12
For the dipping soy sauce:
Step 13
Cup soy sauce
Step 14
Cup <a href="/FK6MC4B6">chilled </a>water
Step 15
<a href="/QDWRNXYW">Juice </a>of 12 pcs calamansi
Step 16
Tbsp sugar
Step 17
Tbsp sesame oil
Step 18
Tbsp <a href="/NZ2LK8CC">fried </a><a href="/6L7QNTJV">chopped </a>garlic
Step 19
<a href="/7S3QCKWK">Mix </a>all the ingredients in a bowl then transfer to a better container for <a href="/36R8LV5G">storing </a>soy sauce.
Step 20
Set aside in the fridge if you will not use.
Step 21
This <a href="/TPWNYF5L">can </a>last up to a week
Step 22
For the chili garlic sauce:
Step 23
Cup <a href="/6L7QNTJV">chopped </a>bird's eye chili
Step 24
Cup <a href="/6L7QNTJV">chopped </a>garlic
Step 25
Cup water + 1/4 cup water
Step 26
Tbsp cornstarch<a href="/PXKXVQTM"> dissolved</a> in 2 tbsp water
Step 27
Tsp sugar
Step 28
Tsp vinegar
Step 29
Cup olive oil
Step 30
Combine the ingredients except olive oil and keep the other 1/4 cup of water too.
Step 31
Use a <a href="/S6W4FR7F">blender </a>to <a href="/S6W4FR7F">blend </a>the mixture. Note: use your old <a href="/S6W4FR7F">blender.</a>
Step 32
Transfer the mixture to a sauce pan
Step 33
Cook the mixture, once it boils, <a href="/B52FHCF2">turn </a>the <a href="/XZFHRHHF">heat </a>to <a href="/GFSF4J5F">simmering </a>mode
Step 34
<a href="/DRM2WPZ4">Stir </a>from time to time until the mixture is cooked and becomes thick
Step 35
Adjust the consistency according to your preference
Step 36
You may use the extra 1/4 cup of water if needed.
Step 37
Let it <a href="/GZFHJC5K">cool </a>and then slowly add olive oil.
Step 38
Transfer the mixture to a glass container for better storage.
Step 39
Keep inside the fridge. This will last up to 3 months.