-
1
To make the filling, in a small bowl, combine the sugar, white pepper, oyster sauce, soy sauce, rice wine, and water.
-
2
Stir to dissolve the sugar and set aside.
-
3
Heat the oil in a medium skillet over medium-high heat.
-
4
Add the garlic and dried shrimp and cook, stirring constantly, for about 30 seconds, or until fragrant.
-
5
Add the pork and stir and mash to break it up into small pieces.
-
6
When most of the pork has browned, about 1 minute, add the mushrooms, jicama, and peanuts.
-
7
Stir to combine and add the seasoning mixture.
-
8
Reduce the heat slightly and cook, stirring constantly, for about 4 minutes, or until the jicama is tender-crisp and there is little liquid left.
-
9
Give the cornstarch mixture a final stir and add to the pan.
-
10
Cook for about 15 seconds to lightly bind.
-
11
Turn off the heat and stir in the cilantro.
-
12
Taste and add a pinch or two of salt, to taste.
-
13
Transfer to a bowl and set aside to cool completely before using.
-
14
(The filling can be prepared up to 2 days in advance.
-
15
Return to room temperature before using.)
-
16
You should have about 1 1/4 cups.
-
17
Cut the dough in thirds.
-
18
Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log.
-
19
Cut the log into 8 pieces.
-
20
Follow the instructions on Forming Wrappers from Wheat Starch Dough (page 133) to shape circles that are roughly 3 1/2 inches in diameter.
-
21
Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper.
-
22
Oil the paper lining in the steamer trays.
-
23
To assemble a dumpling, hold a wrapper in a slightly cupped hand.
-
24
Use a spoon to place 1 scant tablespoon slightly off-center toward the upper half of the wrapper, pressing down gently to compact and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
-
25
Bring up the edge and seal to make a half-moon (see page 26).
-
26
Press the rim to meld the edges into one.
-
27
You can stop here and place the dumpling on its side in a prepared steamer tray.
-
28
Or set the dumpling on your work surface and gently scrunch up the rim to create a ruffled edge.
-
29
Bring up the ends so it sits proudly upright.
-
30
Set the finished dumpling in a steamer tray.
-
31
Make more dumplings from the remaining wrappers before working on the next piece of dough.
-
32
Place them about 1/2 inch apart in the steamer; if using a metal steamer tray, keep the dumplings 1 inch away from the edge where condensation will collect.
-
33
Place any overflow dumplings on the prepared baking sheet, spacing them slightly apart, and cover with plastic wrap.
-
34
Continue making dumplings until all the dough and filling are used.
-
35
Assembled dumplings can sit for about 1 hour before cooking, but do not refrigerate.
-
36
Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and are glossy and translucent.
-
37
Remove each tray and place it atop a serving plate.
-
38
Serve hot with soy sauce and the chile garlic sauce.
-
39
Cooked dumplings can be refrigerated; steam for about 3 minutes before serving.
-
40
They can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed to reheat for 3 to 5 minutes.
-
41
For many Asian cooks, meat means pork, and there are many different cuts sold at Asian butcher counters.
-
42
With regard to the ground pork selection, there is usually a fatty one and a lean one.
-
43
You wont see fat percentages posted, but the costlier ground meat is leaner.
-
44
There may even be coarsely ground pork that resembles hand-chopped pork.
-
45
You can also purchase a shoulder roast and have it ground on the spot.
-
46
It will have a fat content of 15 to 20 percent, making it excellent for juicy dumplings, and it freezes well.
-
47
I generally prefer fattier ground pork for dumplings, and in certain cases, such as the Shanghai Soup Dumplings (page 59), its required.
-
48
For guidance on mincing and chopping meat by hand, see page 158.
