Pork and Chive Dumplings with Sesame-soy Dipping Sauce
By Tested and perfected in the Sur la Table kitchen
Pork and Chive Dumplings with Sesame-soy Dipping Sauce
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 30 dumplings
- Dumplings:
- ½ pound ground pork
- 2 teaspoons minced peeled fresh gingerroot
- ½ cup minced green cabbage
- 1 garlic clove, peeled and minced
- ½ cup chopped chives
- 2 tablespoons soy sauce
- 1 large egg white
- 1 teaspoon kosher salt
- 1 package (3-inch round) Shanghai style dumpling wrappers
- Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon minced peeled fresh gingerroot
- 1 teaspoon granulated sugar
- ½ teaspoon toasted sesame oil
- 1 tablespoon chopped chives
- Cabbage leaves, for lining steamers
These steamed dumplings capture the classic flavors of Chinese cuisine in one delicious bite. These dumplings can be assembled then frozen in an airtight container for up to 1 month. If you like your dipping sauce hot, add a little Chinese hot chile paste to increase the heat.
To prepare filling: In a medium mixing bowl, use a silicone spatula to thoroughly combine the pork, ginger, cabbage, garlic, chives, soy sauce, egg white and salt. To test seasoning, cook a teaspoon of the filling in the microwave until cooked through. Taste and adjust seasoning as needed.
To assemble dumplings: Lay one wrapper on a clean work surface and place a teaspoon of filling just below the center of the wrapper. Using a small pastry brush or a fingertip, brush a thin film of cold water around the edge of the wrapper. Fold the wrapper in half over the filling and pinch it shut just at the midpoint. Pleat one open side towards the center using three pleats to close. Repeat on the other side, aiming the pleats toward the middle of the wrapper opening. Place assembled dumpling, pleated side up, on a rimmed baking sheet lined with parchment paper. Cover dumpling with a clean kitchen towel to prevent drying. Repeat with the remaining filling and wrappers.
To prepare sauce: In a small bowl whisk to combine the sauce ingredients. Taste and adjust seasoning as needed.
To cook dumplings: Pour water into a wok or large pot to a depth of 3 inches and heat over medium-high heat to a strong simmer. Stack bamboo steamers in the wok or place a steamer insert into the pot. Steamers should not touch the surface of the water. Line the steamers with cabbage leaves or oiled sheets of parchment paper. Arrange dumplings in steamers at least ½-inch apart. Cover steamers and steam dumplings until filling is cooked through and wrappers are translucent, about 6 to 8 minutes. Remove dumplings from steamer.
To serve: Arrange the dumplings onto a large warm platter and serve immediately with dipping sauce on the side.
To prepare filling: In a medium mixing bowl, use a silicone spatula to thoroughly combine the pork, ginger, cabbage, garlic, chives, soy sauce, egg white and salt. To test seasoning, cook a teaspoon of the filling in the microwave until cooked through. Taste and adjust seasoning as needed.
To assemble dumplings: Lay one wrapper on a clean work surface and place a teaspoon of filling just below the center of the wrapper. Using a small pastry brush or a fingertip, brush a thin film of cold water around the edge of the wrapper. Fold the wrapper in half over the filling and pinch it shut just at the midpoint. Pleat one open side towards the center using three pleats to close. Repeat on the other side, aiming the pleats toward the middle of the wrapper opening. Place assembled dumpling, pleated side up, on a rimmed baking sheet lined with parchment paper. Cover dumpling with a clean kitchen towel to prevent drying. Repeat with the remaining filling and wrappers.
To prepare sauce: In a small bowl whisk to combine the sauce ingredients. Taste and adjust seasoning as needed.
To cook dumplings: Pour water into a wok or large pot to a depth of 3 inches and heat over medium-high heat to a strong simmer. Stack bamboo steamers in the wok or place a steamer insert into the pot. Steamers should not touch the surface of the water. Line the steamers with cabbage leaves or oiled sheets of parchment paper. Arrange dumplings in steamers at least ½-inch apart. Cover steamers and steam dumplings until filling is cooked through and wrappers are translucent, about 6 to 8 minutes. Remove dumplings from steamer.
To serve: Arrange the dumplings onto a large warm platter and serve immediately with dipping sauce on the side.