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Juicy Steamed Pork Dumplings with Savory Dipping Sauce Recipe

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Ingredients

Adjust Servings:

	3/4 lb ground pork
	2 cups chinese cabbage chopped and squeezed dry (1/2 lb)
	3 tablespoons soy salt
	1 teaspoon salt
	1 tablespoon sesame oil
	1 tablespoon chopped green onion
	3 teaspoons fresh minced ginger
	2 (30 count) packages dumpling wrappers
	3 tablespoons soy sauce (garlic soy dipping sauce recipe ingredients start)
	2 tablespoons white vinegar

Nutritional information

117.5

Calories

85g

Calories From Fat

9.5g

Total Fat

3 g

Saturated Fat

24.5mg

Cholesterol

2648mg

Sodium

1.2g

Carbs

0.3g

Dietary Fiber

0.3g

Sugars

6.6g

Protein

67g

Serving Size (g)

Serving Size

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Juicy Steamed Pork Dumplings with Savory Dipping Sauce Recipe

Name: Juicy Steamed Pork Dumplings with Savory Dipping Sauce Recipe
Prep time: 20 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Chinese
Ingredients: : 3/4; : 2; : 3; : 1; : 1; : 1; : 3; : 2; : 3; : 2

Features:

Cuisine:

Chinese

This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.

85 min
Serves 10
Easy

Ingredients

Directions

Steamed Pork Dumplings With Dipping Sauce, This is from a saved magazine page dated April 1996. It doesn’t show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for shao-mai wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can’t find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings–and dumpling wrappers–freeze well., This is from a saved magazine page dated April 1996. It doesn’t show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for shao-mai wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can’t find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings–and dumpling wrappers–freeze well.

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Steps

1 Done	Mix First Seven Ingredients (pork Through Ginger). Place 2 Teaspoons Mixture in Each Wrapper. Fold in Half, and Pinch Edges With Tucks to Form a Standing Half-Moon Shape. Seal the Edges With a Bit of Cold Water.
2 Done	Place the Dumplings on a Cookie Sheet Lined With Parchment or Wax Paper and Refrigerate.
3 Done	Oil the Steamer, or Line the Bottom With Cabbage Leaves So the Dumplings Won't Stick. Place Dumplings in Steamer, and Steam at Medium Heat For 20 Minutes. Makes 46 Dumplings. Drizzle With Garlic-Soy Dipping Sauce. Garnish With Cherry Tomatoes and Cilantro, If Desired.
4 Done	to Make Garlic-Soy Dipping Sauce, Combine Ingredients and Stir. Let Stand 5-10 Minutes Before Using to Give the Garlic Time to Permeate the Soy Sauce.