Ingredients
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1
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1
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2
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2
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2
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2
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1/2
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1
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-
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Directions
Asian Steamed Dumpling Filling,This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to… but shrimp is a great indulgence and ground turkey is what I usually use and I love it.,5* recipe without a doubt. Excellent and no problem to make. I followed the recipe to a “T” and made triangles, super easy to make. I don’t have a steamer so used my roasting pan with a wire rack, covered it with foil and it made a great steamer, took 9 minutes. I would suggest making 1/2 the dipping sauce or freezing the leftover.,This recipe is a winner in this house!! It is a bit fiddly but the results were definitely worth the effort. I made it using shrimp but I think they would be equally as good with ground pork. So next time it will be with pork. DH breezed through the kitchen, stuck his finger in to the dipping sauce and asked if I could make it sweeter. I thought it was great as it was written but as the poor guy had been outside stringing Christmas garland with my instructions all afternoon (no hon, more to the left. No, higher on the right hand side.) in freezing temperatures I was prepared to accommodate and added 1 more tbsp of instant dissolving sugar. Either way it was delicious!
I took half of the dumplings and pan fried them after steaming and left half as is. They were both excellent but I’d say frying them gives them just that little ‘Je ne sais quoi’. Don gives this recipe a ’10’ and when I said that 5 is as high as we could go he said ‘screw them – it’s a 10! I don’t disagree 🙂 I think I will take a lazy afternoon one day and make up a batch for the freezer. These would be awesome to have on hand and so much better than anything one could purchase. Thanks for sharing!!!
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Steps
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1
Done
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Whisk All Ingredients For the Dipping Sauce Well and Set Aside. |
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2
Done
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Mix All of the Meat Mixture Ingredients Together and Let It Marinade For an Hour or So For Best Flavor. |
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3
Done
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Place a Scant Tablespoon of Filling in the Center of a Wrapper and Fold and Tuck. You Know How It Is Done or Look Up a Video Tutorial on Youtube.( I Really Suck at Folding Those Little Time-Consuming Dumplings So For Years I Have Just Bought Egg Roll Wrappers and Make Them Like That) They Aren't as Pretty as the Little Cute Parcels but It Is a Huge Time Saver For Me. |
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4
Done
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Steam Them For 9 Minutes. If You Have a Chinese Steamer- Fine. (i Don't) You Can Use a Vegetable Steamer in a Large Sauce Pan or use My Electric Wok With the Steamer Attachment. Spray the Steamer Rack With Pam or Vegetable and You Will Have No Problem With Them Sticking. |
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5
Done
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the Serving Size Is Subjective Depending on Whether You Use Little Wonton Wrappers or Egg Roll Wrappers So Don't Pay Any Attention to That -- but I Had to Enter Something. the Recipe Will Feed Four However You Decide to Make Them Unless You Are a Glutton Like Me and Then the Serving Size Is Just For One With a Little Bit Left Over For a Snack the Next Day :-). |
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6
Done
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7
Done
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Bon Apetit in Japanese! |
