Steamed Pork Dumplings With Dipping Sauce

This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 3⁄4 lb ground pork
• 2  cups Chinese cabbage, chopped and squeezed dry (1/2 lb)
• 3  tablespoons  soy salt
• 1  teaspoon salt
• 1  tablespoon  sesame oil
• 1  tablespoon  chopped green onion
• 3  teaspoons  fresh  minced ginger
• 2 (30 count) packages  dumpling wrappers
• 3  tablespoons soy sauce (Garlic-Soy Dipping Sauce recipe ingredients start)
• 2  tablespoons white vinegar
• 2  teaspoons  sesame oil
• 2  teaspoons  minced fresh garlic
• 1  pinch sugar

Directions

1. Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
2. Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
3. Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
4. To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.