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Steamed Dumplings - Sui Mai




Source of Recipe


CF-Chase (Sharon)


Dipping Sauce
1/4 Cup soy sauce
1/4 Cup Water
1/4 Cup Rice vinegar
2 Large Garlic cloves minced
1 Tsp Ginger root - grated
1 TSP chile paste (optional)

Combine and refrigerate until ready to use

Dumplings
1 Pkg won ton wrappers
1 1/2 Lbs lean ground pork
1/2 cup finely chopped greens onions
1 tsp minced garlic
1 tsp fresh ginger, grated
2 Tbsp Cornstarch
3 Tbsp soy sauce
2 Tbsp sesame oil
2 Cups Napa cabbage, chopped fine

Blend the cornstarch and the soy sauce together then thoroughly combine all ingredients in a large mixing bowl.

Fill each won ton with a TBSP or so of filling .

You may form into little purses by holding the won ton in your palm and crumpling the wrapper up around the filling and giving a little squeeze in the middle. Gently tap bottom on a flat surface to flatten bottom. There should be some of the filling exposed on the top. You may garnish the top with a bit of grated carrot if you wish.

Another option , if using round wrappers is to fold in half to form half circle , stand on the folded side and lightly tap to flatten bottom.

I prefer option one unless I am making these into pot stickers.

Place filled won tons on a jelly roll pan . When all won tons are stuffed, freeze, uncovered, on a cookie sheet.

Remove from pan and store in plastic bags until ready to use

When ready to cook, line a bamboo steamer, or any other type of steamer, with white paper towel.

Bring water to boil and steam dumplings over high heat, covered, for about 10 minutes, or until cooked through.
Serve with dipping sauce or any store bought sauce such as Thai chile sauce.