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Steamed Open Dumplings

chef.jackson's picture
Ingredients
  Wonton skins 35 (1 Packet)
For filling
  Pork 12 Ounce, minced (350 Grams)
  Parma ham/Lean english smoked bacon 2 Tablespoon
  Light soy sauce 1 Tablespoon
  Dry sherry/Rice wine 2 Teaspoon
  Spring onions 1 1⁄2 Tablespoon, finely chopped
  Fresh ginger 1 Teaspoon, finely chopped
  Sesame oil 1 Teaspoon
  Egg 1 , beaten
  Sugar 1 Teaspoon
Directions

MAKING
1 In a bowl, combine the filling ingredients.
2 Mix well.
3 Spoon a generous amount of filling onto each wuntun skin.
4 Bring up the sides and press them down over the top of the filling mixture.
5 To make a flat base, tap the dumpling on the bottom
6 The top should be wide open, exposing the meat filling.
7 Set up a steamer or put a rack inside a wok or large, deep pot.
8 Pour in about 2inches (5cm) of water and bring it to the boil.
9 Put the dumplings on a plate.
10 Carefully place this into the steamer or onto the rack.
11 Cover the pot tightly, and turn the heat low.
12 Steam gently for about 20 minutes.

SERVING
13 Serve the dumplings hot with your choice of dipping sauce.

TIP
Keep the first batch warm by covering them with foil and placing them in a warm but switched-off oven until all the dumplings are ready to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Pork
Interest: 
Everyday
Cook Time: 
45 Minutes
Servings: 
8

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