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Steamed Dumplings With Dipping Sauce

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For dough
  All purpose flour 3 Cup (48 tbs)
  Boiling water 1 1⁄2 Cup (24 tbs)
For filling
  Ground pork 1 Pound
  Napa cabbage head 1⁄2 , cored and finely chopped
  Minced fresh ginger 1 Tablespoon
  Green onion 1 , minced
  Light soy sauce 2 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Tablespoon
  Chinese rice wine/Dry sherry 1 Tablespoon
  Asian sesame oil 1 Tablespoon
  Ground white pepper 1 Teaspoon
  Egg 1
  Napa cabbage leaves 5 (Use Whole Napa Cabbage Leaves For Steaming)
For dipping sauce
  Minced fresh ginger 1 Teaspoon
  Light soy sauce 2 Teaspoon
  Rice vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Asian sesame oil 1 Teaspoon
  Chicken stock 1 Tablespoon

To make the dough: In a large bowl, combine the flour and boiling water with a wooden spoon.
When cool enough to handle, knead on a lightly floured surface until smooth, and form the dough into a cylinder 2 inches in diameter.
Cut the cylinder into 1 /2-inch pieces and flatten each piece with a small rolling pin into a circle 3 1/2 inches in diameter.
To make the filling: In a large bowl, combine all the ingredients and mix well.
Place 1 tablespoon filling in the center of each circle of dough.
Fold the wrapper over the filling, forming a half circle.
Pinch the edges to seal.
Overlap the cabbage leaves to cover a steamer tray and place the dumplings on top.
Cover and steam over boiling water for 15 minutes.
Meanwhile, make the dipping sauce: In a small serving bowl, whisk all the ingredients together.

Recipe Summary

Side Dish

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Steamed Dumplings With Dipping Sauce Recipe