Recipe by Pot Scrubber
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.
Top Review by FrenchBunny
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 Recipe #37244 (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.
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!)
Directions See How It's Made
- 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!