Ingredients with Measurements:
- 1 pound ground pork
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon padaek (Lao fish sauce)
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 package of dumpling wrappers (about 30 pieces)
- Water for steaming
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, shiitake mushrooms, green onions, garlic, ginger, soy sauce, fish sauce, padaek, sesame oil, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and place a tablespoon of the pork mixture in the center. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal. Repeat until all the filling is used up.
3. Cut parchment paper into circles that fit the bottom of the bamboo steamer. Place the dumplings on the parchment paper, leaving some space between each dumpling.
4. Fill a pot with water and bring it to a boil. Place the bamboo steamer on top of the pot, making sure the water doesn't touch the bottom of the steamer.
5. Cover the steamer with a lid and steam the dumplings for 10-12 minutes, or until the pork is cooked through.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Water should be boiling.
Serving size:
This recipe makes about 30 dumplings, serving size depends on how many dumplings each person eats.
Nutritional information:
Calories: 70
Fat: 3g
Carbohydrates: 7g
Protein: 4g
Sodium: 250mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Button mushrooms can be used instead of shiitake mushrooms.
- Chives can be used instead of green onions.
- Regular fish sauce can be used instead of padaek.
Variations:
- Add chopped water chestnuts for crunch.
- Use a different type of wrapper, such as wonton or gyoza wrappers.
- Add chopped cilantro for extra flavor.
Tips and tricks:
- Make sure the edges of the dumpling wrappers are sealed tightly to prevent the filling from leaking out.
- Don't overcrowd the steamer, as this can cause the dumplings to stick together.
- Dip the dumplings in a mixture of soy sauce, rice vinegar, and chili oil for a delicious dipping sauce.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the dumplings stick to the parchment paper, lightly spray the paper with cooking spray.
- If the dumplings are too wet, add more cornstarch to the filling mixture.
Food safety advice:
Make sure the pork is cooked through to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Padaek is a traditional Lao fish sauce made from fermented fish and salt. It is commonly used in Lao cuisine to add umami flavor to dishes.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Laotian