Steamed Open-Topped Dumplings Recipe

Name: Steamed Open-Topped Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lean ground pork; 1 pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained; 3/4 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped; 2 1/2 tablespoons minced scallions; 2 1/2 tablespoons minced ginger root; 2 tablespoons Chinese rice wine or sake; 2 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 egg white, lightly beaten; 2 tablespoons cornstarch; 2 teaspoons safflower or corn oil; 44 dumpling skins (also called gyoza skins); 1/4 cup coarsely chopped fresh cilantro; 1/2 cup soy sauce; 2 tablespoons Chinese black vinegar

Servings: persons

1/2 pound lean ground pork
1 pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained
3/4 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped
2 1/2 tablespoons minced scallions
2 1/2 tablespoons minced ginger root
2 tablespoons Chinese rice wine or sake
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg white, lightly beaten
2 tablespoons cornstarch
2 teaspoons safflower or corn oil
44 dumpling skins (also called gyoza skins)
1/4 cup coarsely chopped fresh cilantro
1/2 cup soy sauce
2 tablespoons Chinese black vinegar

1
Place the ground pork in a mixing bowl.
2
Wrap the shrimp or scallops in a dish towel or paper towels and squeeze out as much liquid as possible.
3
Dice the shrimp or scallops fine and add to bowl.
4
Add remaining ingredients, through the cornstarch, and then stir vigorously.
5
Line steamer trays with lightly oiled parchment or punch lightly oiled aluminum pie plates with holes.
6
Place a heaping tablespoon of the filling in the middle of one dumpling skin and gather the edges of the skin around the filling, leaving the top open.
7
Pick it up and press bottom flat to it will stand upright.
8
Dip the back of a spoon in water and smooth the filling on top.
9
Arrange the dumplings 1/4-inch apart.
10
Fill a wok or a pot with water and bring to boil.
11
Place the steamer trays with the dumplings over the boiling water and steam 15 minutes.
12
Remove and sprinkle with chopped cilantro.
13
Mix soy sauce and black vinegar and use as a dip.

807

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 17 ingredients. The key ingredients include: 1/2 pound lean ground pork, 1 pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained, 3/4 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped, 2 1/2 tablespoons minced scallions, and more.

Yes, Steamed Open-Topped Dumplings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Open-Topped Dumplings

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