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    Cantonese Pork Dumplings

    Source of Recipe

    Mary Ellen

    List of Ingredients

    Cantonese Pork Dumplings

    1/2 cup shredded cabbage or bok choy
    1/2 teaspoon salt
    1 pound finely ground lean pork
    1/2 cup minced green onion
    1 tablespoon minced ginger
    2 tablespoons each soy sauce and Shaoxing wine or dry sherry
    1 teaspoon dark sesame oil
    1 egg
    1 teaspoon cornstarch
    24 thin siu mai wrappers





    Recipe



    Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In large bowl, combine cabbage, ground pork and remaining ingredients; blend thoroughly.

    Place a wrapper in palm of one hand; place 1 heaping tablespoon of stuffing in center of wrapper. Gently fold up sides of wrapper against the stuffing in 4 or 5 places. Pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumpling into an open-topped cylinder. Avoid creating large pleats, which can toughen during steaming.

    Steam dumplings in bamboo steamer with lattice cover 20 to 25 minutes. Serves 4 to 6.


 

 

 


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