Cantonese Pork Dumplings

Cantonese Pork Dumplings

1/2 C. shredded cabbage or bok choy

1/2 t. salt

1 lb. finely ground lean pork

1/2 C. minced green onion

1 T. minced ginger

2 T. each soy sauce and Shaoxing wine or dry sherry

1 t. dark sesame oil

1 egg

1 t. cornstarch

24 thin siu mai wrappers

Toss cabbage with salt; place in colander to drain 30 minutes.

Squeeze out excess moisture. In large bowl, combine cabbage, ground pork and remaining ingredients; blend thoroughly.

Place a wrapper in palm of one hand; place 1 heaping tablespoon of stuffing in center of wrapper. Gently fold up sides of wrapper against the stuffing in 4 or 5 places. Pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumpling into an open-topped cylinder. Avoid creating large pleats, which can toughen during steaming.

Steam dumplings in bamboo steamer with lattice cover 20 to 25 minutes.

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