Juicy Steamed Dumplings
  • 1 lb (500 g) lean boneless pork, cooked
  • 4 tsp soy sauce
  • 1/2 tsp rice wine
  • 1/2 tsp fresh ginger, chopped
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2c (4 oz) (125 ml) sesame oil
  • 4 1/2c (500 g) flour, sifted
  • 1c cold water
  1. Wrappers:
  2. Add flour to water gradually and mix into dough. Let the dough rest while you prepare the filling.
  3. Filling:
  4. Mince the pork. Mix the pork, soy sauce, rice wine, ginger, salt and sugar.
  5. Stir in the sesame oil.
  6. Cut the dough into 1/2 oz balls.
  7. Flatten and roll into a 3" piece with a raised middle. (To do this, roll from the middle out.)
  8. Add 1 to 1 1/2 tsp filling on top of the wrapper.
  9. Pinch the edges of the wrapper to seal. (You may use a little water to help close the edges.)
  10. Steam for 5 minutes over high heat.
My son helps with rolling out the dough and my daughter enjoys squeezing the dumplings together. This is a great item for their lunch or as a snack. We all enjoy making it together. My notes on this recipe read: We needed almost another cup of water to make the dough. Also, this much dough was too much for the amount of pork I had done. (3 pork chops) I used it all but the dumpling wrappers were quite thick.