PAT O'BRIEN'S CHINESE STEAMED DUMPLINGS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • THE DOUGH:
  • 2 cups all purpose flour
  • 3/4 cup warm water
  • 1/2 teaspoon salt
  • THE FILLING:
  • 1 1/2 lb ground pork (with a little bit of fat) (ask butcher for chili grind™)
  • 1/2 Chinese cabbage (Napa), finely chopped
  • 4 to 5 tablespoons soy sauce
  • 4 to 5 tablespoons sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 tablespoons oyster sauce
  • 3 tablespoons white cooking wine or rice vinegar
  • (Note: Instead of pork, you can use fish, shrimp, chicken, spinach, tofu, eggs, spinach, or anything else you like. Be creative!)
  • DIPPING SAUCE:
  • Mix soy sauce and sesame oil and rice vinegar to taste. (Optional extras include garlic juice, Chinese chili paste, molasses, Chinese mustard, etc.)

Directions

  • THE DOUGH
  • Mix everything in a large bowl, kneading the dough well until you have a flat ball. It is good to refrigerate the dough for 1 to 2 hours, but this is optional. On a flour-sprinkled work area, roll some of the dough into a roll about 1 inch diameter. Then, cut off 1-inch slices and flatten with a small rolling pin. You should end up with a circle of dough (approx. 3 inch diameter).
  • THE FILLING
  • Mix everything well in a large bowl, add a little water. Fill the dough discs and crimp the edges shut.
  • COOKING:
  • Put a bamboo steamer in a wok with boiling water. Put a cabbage leaf on the floor of each container and load with dumplings. Steam for 8 minutes. (They can also be pan fried in a skillet with hot oil.) Enjoy!!

Notes

These dumplings are fun to make with the whole family and enjoy for dinner!

Categories: Appetizer  Asian  Dinner 

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