Asian Steamed Dumpling Filling

Name: Asian Steamed Dumpling Filling
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Yield: 8 big egg roll dumplings, 4 serving(s)
Ingredients: 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); 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!)

(29)

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.

People talking

Join In Now Join the conversation!

READY IN: 34mins

SERVES: 4

YIELD: 8 big egg roll dumplings

UNITS: US

INGREDIENTS

Nutrition

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!)

DIRECTIONS

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!

PRINT RECIPE

Submit a Recipe Correction

RECIPE MADE WITH LOVE BY

@Pot Scrubber

Contributor

“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.”