Open-face dumplings

Yield: 6 Servings

Measure Ingredient
1 pounds Ground pork
10 Chinese dried black mushrooms, softened in hot
Water for 20 minutes, stems removed and caps
Finely chopped
2 cups Minced garlic chives (Or substitute 2 cups minced
2 cups Minced garlic chives
(Or substitute 2 cups minced
Leeks and 1 tablespoon
Minced garlic)
2 tablespoons Minced fresh ginger
2 tablespoons Soy sauce
2 teaspoons Rice wine
1½ teaspoon Sesame oil
¼ teaspoon Freshly ground black pepper
1 Egg white, lightly beaten
1½ tablespoon Cornstarch

TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating steamer ½ cup minced scallion greens Lightly chop the ground pork until fluffy. Place in a mixing bowl and add the remaining filling ingredients. Stir vigorously in one direction with your hand or a wooden spoon to blend the ingredients evenly.

Place a heaping tablespoon of the filling in the middle of a dumpling skin and gather the edges of the skin around the filling. Holding the dumpling between your index finger and thumb, squeeze it in the center to form a "waist". Push the filling up from the bottom to create a flat surface. Smooth the top surface with the bottom of a spoon dipped in water.

Line steamer trays with damp cheesecloth or parchment paper that has been brushed with sesame oil (if steamer trays are not available, lightly brush several aluminum pie plates with sesame oil). Arrange the shaped dumplings about ¼-inch apart in the steamers or on the plates.

Fill a wok or a spaghetti pot water level with the bottom edge of the steamer tray and heat until boiling. Stack the steamer trays one on top of the other, cover and place over the boiling water.

Alternatively, you may fit the pie plates in the spaghetti pot and cover with the lid. Steam the dumplings for about 15 minutes over high heat, reversing the stacked trays after 8 minutes. Remove the cooked dumplings and continue steaming the dumplings as necessary.

Sprinkle the finished dumplings with the minced scallion greens and serve with dipping sauces.

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