Prep 25 mins
Cook 9 mins
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
- 1700.97 g fresh ground pork
- 55.46 ml cilantro, chopped
- 110.92 ml carrots, grated
- 110.92 ml green onions, chopped
- 36.96 ml fresh ginger (grated with a ginger grater or lemon zester)
- 110.92 ml oyster sauce or 221.85 ml Worcestershire sauce
- 9.26 ml sesame oil
- 850.48 g package wonton wrappers (* see the note at bottom of recipe)
FOR THE DIPPING SAUCE
- 444.78 ml soy sauce
- 166.38 ml white vinegar
- 9.26 ml chili paste, to taste (or more, I like Sambal Oelek)
- 166.38 ml granulated sugar
- 4.63 ml sesame oil
- 9.26 ml fresh minced ginger
- 444.78 ml water
- 55.46 ml 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!
These were just fantastic. For me they were quick to put together but I am use to making my dumplings for wonton soup so it didnt seem like too much work. I had cut the recipe in half because we were only two and I just wanted some to go with some lo mein soup for lunch. I had made the sauce and I also made some Peanut Sauce using Chinese Peanut Sauce (excellent) For the soya dipping sauce I had put all the ingredients in a mason jar and just shook it really well, turned out alot easier than just whisking it. For the dumpling mix I had put it in my small food processor and mixed for about 30 seconds. Turned out really well. I had sprayed Pam on the plate so while I was making them they wouldnt stick to the plate. When I was ready to steam them I sprayed the Pam on the steamer and the top of the dumplings. Steamed them in two batches and that worked out fantastic, nothing sticked anywhere. I really loved the taste of these dumplings, just the right amount of everything. I will definitely be making these again. Thanks so much for sharing Pot Scrubber.
i added an 1/8ts. of "Five Spice" to the mixture.... added some extra zip to these
Pre-review ... Ok, I did taste, just haven't sat down for dinner yet. Ok, I made both your dipping sauce and French Bunny's Peanut Sauce. I figured I would make all the dumplings, and freeze the rest. I also had some leftover pulled pork (no sauce), so I figured I would add it along with some cabbage and some of the others toppings. Why not, I had just about 1 cup in the freezer so why not use it up. I made one already, steamed in just a small sauce pan and tried the sauce. Absolutely great! They were actually very easy to make, but I have made dumplings and ravioli many times, so not hard at all. I folded my up like a little triangle, and some like a Hersheys kiss,but you can fold any shape you want. Adding cabbage worked very well too, not too much, but very good. One note ... when I added the cabbage, I chopped mine separately, because it does have some water and I did not want the rest to become watery. I took the cabbage out after a rough chop and set on a paper towel to drain or dry then added to the pork and shrimp mix. I did make some exactly to your directions and from my taste test. EXCELLENT. I don't have a chinese steamer, but a metal one which fans out over a sauce pan. Added the dumplings and covered with a regular lid. No big deal. I got my fan steamer at Walmart for 2 or 3 dollars and use it all the time. I love it. Anyone can make these and I am looking forward to dinner tonight. A neighbor may stop over, so looking for having some good taste testing! I will definitely make these again. Kim