Pork Dumplings

22 ingredients
6 steps

Ingredients

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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    After 4 hours, remove your dumpling mixture. Add beaten egg whites and mix in with hands again.
  4. 4
    Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.
  5. 5
    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.
  6. 6
    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.

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