Pork Dumplings


8 Chinese dried mushrooms
cup peeled and minced fresh water chestnuts - (375ml)
1 cup ground pork butt - (250ml)
2 tablespoons finely chopped cilantro - (30ml)
1 cup minced scallions - (250ml)
1 tablespoon Rice cooking wine - (15ml)
1 tablespoon Soy Sauce - (15ml)
1 tablespoon oyster sauce - (15ml)
1 tablespoon peanut butter - (15ml)
1 teaspoon sesame oil - (5ml)
2 teaspoons sugar - (10ml)
teaspoon salt - (1.25ml)
teaspoon ground white pepper - (1.25ml)
cup cornstarch - (125ml)
2 beaten large egg whites
1 cup fresh round won ton skins (250ml)
2 tablespoons Peanut oil - (30ml)
2 tablespoons Chicken stock - (30ml)
teaspoon freshly grated Ginger - (1.25ml)
1 clove of minced garlic
1 teaspoon soy sauce - (5ml)
1 teaspoon sugar - (5ml)


You will need a damp towel and a bamboo steamer
Soak the mushrooms in 1/2 cup cold water for 30 minutes until softened. Remove, and then squeeze dry. Cut and discard stems and mince the caps.
Combine the ground pork, mushrooms, minced water chestnuts, cilantro, and scallions in to a large bowl. Add rice wine, sesame oil, soy sauce, oyster sauce, peanut butter, sugar, salt & pepper, and stir. Introduce cornstarch and incorporate all of the flavour using your hands. Let mixture set in fridge for at least 4 hours.
After 4 hours, remove your dumpling mixture. Add beaten egg whites and mix in with hands again.
Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.
Make a circle with your thumb and index finger on your left hand and place a wonton wrapper over the circle. With a spoon scoop a couple of teaspoons of the mix in to the wrapper letting it sag through your finger circle. Gently squeeze the top together and pleat the excess skin - pressing down the filling. Repeat until you have used all of your dumpling mix.
Place two cabbage leaves on the base of bamboo steamer. Lay the dumplings on top 1/2 inch apart. Place the steamer over boiling water for 5-7minutes. Carefully remove dumplings and continue with residual dumplings, replenishing the water below your steamer as necessary.
Serve and enjoy!
Dipping Sauce:For a simple dipping sauce combine peanut oil, chicken stock, ginger, garlic, soy sauce and sugar.





12.0 servings


Saturday, February 13, 2010 - 4:25am



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