Cantonese Steamed Pork Dumplings
|Bok choy/Chinese celery cabbage||2|
|Boneless pork shoulder||1 Pound, ground|
|Chinese rice wine/Pale dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Canned bamboo shoots||1⁄4 Cup (4 tbs), finely chopped|
With a cleaver or heavy, sharp knife, trim the wilted leaves and root ends from the bok choy.
Wash the stalks under cold running water, drain, and chop finely.
Squeeze the chopped cabbage in a kitchen towel or double layer of cheesecloth to extract as much of its moisture as possible.
Combine the pork, wine, soy sauce, salt, sugar, and cornstarch and, with a large spoon, mix them thoroughly together.
Stir in the cabbage and bamboo shoots.
Place a spoonful of filling in the center of a dough circle and fold into a dumpling suitable for steaming.
Pour enough water into the base of the wok to come within an inch of the bamboo steamer and bring to a boil.
Place the dump lings into as many steamer racks as are needed to hold them and steam for 30 minutes.
Add water as needed.
Serve the dumplings directly on the steamer plate set on a platter.