Steamed Chinese dumplings with minced pork and shitake
Dim Sum ranks high on my foodie outing list. I’m no expert, but if I can do it, you can. The most time-consuming part is making the dumplings and steaming them. But in the end, its totally worth it! You can add them to a soup, but I like to eat them as they are, with a mixture of soy sauce, rice vinegar and chilli. I’ve also made a vegetarian version with shredded cabbage. carrot and mushroom.
1 packet of round dumpling skins
1/2 lb shrimp, shelled and de-veined
1/2 lb ground pork
12 dried shitake mushrooms
2 green onions, finely chopped
1 egg, beaten
Seasoning:
1 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp Oyster sauce
1 tbs cornstarch
1/2 lb shrimp, shelled and de-veined
1/2 lb ground pork
12 dried shitake mushrooms
2 green onions, finely chopped
1 egg, beaten
Seasoning:
1 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp Oyster sauce
1 tbs cornstarch
- Chop shrimp into small pieces
- Heat mushrooms in water for 10 minutes, let soak for a few minutes, then rinse, and drain
- Pat any excess water off, then discard stems and chop into fine pieces
- Combine the pork, shrimp, mushrooms and onion well. Place the mixture on a large chopping board, add sugar, salt and cornstarch. Slice through a dozen times or so with a cleaver or large sharp knife. This is mainly to achieve a finer meat texture than for a burger, and to mix in the seasoning
- Add sauces and beaten egg to the pork mixture and combine well
- Holding the dumpling skin in the palm of your hand, create a ‘well’ in its center and spoon 1 tbsp of the meat filling into it. Lightly moisten the edges of the skin with water and pinch together making small pleats. Cover with a damp cloth as you continue to make more of these, as they dry out fairly fast
- Place dumplings in a bamboo steamer and cook for 30 minutes. I use banana leaves at the bottom of the steamer tray, so it is easy to lift the dumpling out when they are done. Also the leaf adds a nice flavor and aroma to the dumpling
‘Chinese Whispers‘ recorded on my 2009 CD ‘One Of Us‘ performed live at Ryles, Cambridge, MA.
One Of Us
