This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to... but shrimp is a great indulgence and ground turkey is what I usually use and I love it.
FOR THE MIX
- 1 lb fresh ground pork
- 1 tablespoon cilantro, chopped
- 2 tablespoons carrots, grated
- 2 tablespoons green onions, chopped
- 2 teaspoons fresh ginger (grated with a ginger grater or lemon zester)
- 2 tablespoons oyster sauce or 4 tablespoons Worcestershire sauce
- 1⁄2 teaspoon sesame oil
- 1 (8 ounce) package wonton wrappers (* see the note at bottom of recipe)
FOR THE DIPPING SAUCE
- 1⁄2 cup soy sauce
- 3 tablespoons white vinegar
- 1⁄2 teaspoon chili paste, to taste (or more, I like Sambal Oelek)
- 3 tablespoons granulated sugar
- 1⁄4 teaspoon sesame oil
- 1⁄2 teaspoon fresh minced ginger
- 1⁄2 cup water
- 1 tablespoon cilantro leaf (fresh chopped very fine like an Iron Chef!)
- Whisk all ingredients for the dipping sauce well and set aside.
- Mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor.
- Place a scant tablespoon of filling in the center of a wrapper and fold and tuck. You know how it is done or look up a video tutorial on Youtube.( I really suck at folding those little time-consuming dumplings so for years I have just bought egg roll wrappers and make them like that) They aren't as pretty as the little cute parcels but it is a huge time saver for me.
- Steam them for 9 minutes. If you have a Chinese steamer- fine. (I don't) You can use a vegetable steamer in a large sauce pan or I use my electric wok with the steamer attachment. Spray the steamer rack with Pam or vegetable and you will have no problem with them sticking.
- The serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but I had to enter something. The recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-).
- Bon Apetit in Japanese!