Steamed Meat Dumplings Recipe

Name: Steamed Meat Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground pork; 1/2 pound ground pork sausage; dried mushrooms 4 med. sized, or 1/2 c. minced fresh mushro; 1/2 cup water chestnuts minced; 1/4 cup chinese parsley fresh, coriander; 1 teaspoon fresh ginger minced; 1 cup green onion finely chopped; 1 tablespoon sherry; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 1 teaspoon teriyaki sauce; 1/2 teaspoon salt; 1 teaspoon sugar; 1 egg white; 1 1/2 tablespoons cornstarch; 3 tablespoons soy sauce; 2 teaspoons sesame oil; 2 teaspoons wine vinegar; 48 siu mai wrappers; salad oil

Servings: persons

1/2 pound ground pork
1/2 pound ground pork sausage
dried mushrooms 4 med. sized, or 1/2 c. minced fresh mushro
1/2 cup water chestnuts minced
1/4 cup chinese parsley fresh, coriander
1 teaspoon fresh ginger minced
1 cup green onion finely chopped
1 tablespoon sherry
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon teriyaki sauce
1/2 teaspoon salt
1 teaspoon sugar
1 egg white
1 1/2 tablespoons cornstarch
3 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons wine vinegar
48 siu mai wrappers
salad oil

1
To make filling: Cover dried mushrooms with hot water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and finely chop. Mix mushrooms with rest of filling ingredients.
2
Wrapping: Place 1 teaspoon pork mixture on center of siu mai wrapper. Gather dough up and around filling and give a light squeeze in the middle. Top surface of filling should be exposed. Tap bottom of a flat surface so the dumpling will stand upright. Brush dumpling with salad oil.
3
Steaming: Place dumplings without crowding directly on the greased woven bottom of a bamboo steamer. Set the steamer in the wok. Fill wok with boiling water, leaving 1 1/2 inches between water level and bottom of steamer. Cover and steam for 20 minutes.
4
Serve dumplings hot with dipping sauce (you may add 2 teaspoons sugar to sauce).
5
Cooked ahead: Cover and chill for up to 1 day or freeze for up to 1 month. To freeze cooked dumplings, place slightly apart on a baking sheet and freeze until firm, then transfer to plastic bags and return to freezer. Reheat by steaming for 12-15 minutes.
6
Comments: Insert toothpicks for easy serving. If you use an aluminum steamer, do the same as you use a bamboo steamer. But if you do not have either steamer. Arrange dumplings in a round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with boiling water to a level at least 1 inch below rack. Steam for the same amount of time.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 pound ground pork, 1/2 pound ground pork sausage, dried mushrooms 4 med. sized, or 1/2 c. minced fresh mushro, 1/2 cup water chestnuts minced, and more.

Yes, Steamed Meat Dumplings falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steamed Meat Dumplings

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