Steamed Pork Dumpling
1 package of dumpling skins (Mondu)
3/4 pound raw shrimp, shelled and deveined and chopped (we used frozen minature salad shrimp)
3 stalks green onions, minced
1/2 cup canned bamboo shoots, minced
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
water
cooking oil
Combine all ingredients except dumpling skins and cooking oil in a large bowl. Mix well.
Spoon 1 teaspoon of the filling onto dumpling skin.
Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly.
Heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. If necessary turn the dumplings over and fry until cooked.
Remove to plate and serve with soy sauce.
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