Ingredients with Measurements:
- 1 lb ground pork
- 1 cup chopped cabbage
- 1/2 cup chopped carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped mushrooms
- 1/4 cup chopped water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling wrappers (about 50 pieces)
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Small bowl
- Spoon
- Dumpling press (optional)
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, carrots, green onions, mushrooms, and water chestnuts.
2. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, salt, and black pepper.
3. Pour the sauce mixture into the pork mixture and mix well.
4. Take a dumpling wrapper and place a tablespoon of the pork mixture in the center.
5. Wet the edges of the wrapper with water and fold in half, pressing the edges together to seal.
6. Use a dumpling press (optional) to create a decorative edge on the dumpling.
7. Repeat with the remaining wrappers and pork mixture.
8. Line a steamer basket with parchment paper and place the dumplings in the basket, leaving some space between each dumpling.
9. Pour 1/4 cup of water into the bottom of the steamer and place the basket over the water.
10. Steam the dumplings for 10-12 minutes or until cooked through.
11. Serve hot with dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steamer temperature: 212°F
Serving size:
Makes about 50 dumplings, serves 4-6 people
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 22g
Protein: 9g
Sodium: 480mg
Substitutions for ingredients:
Ground chicken or turkey can be substituted for ground pork. Any vegetables can be used in place of cabbage, carrots, green onions, mushrooms, and water chestnuts.
Variations:
Add chopped shrimp or crab meat to the pork mixture for seafood dumplings. Use wonton wrappers instead of dumpling wrappers for a different texture.
Tips and tricks:
Make sure the edges of the dumplings are sealed tightly to prevent the filling from leaking out during steaming. Use a damp cloth to cover the dumplings while filling and folding to prevent the wrappers from drying out.
Storage instructions:
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam leftover dumplings for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, or chili oil.
Pairings:
Serve with hot and sour soup or vegetable stir-fry.
Suggested side dishes:
Steamed rice or stir-fried vegetables.
Troubleshooting advice:
If the dumplings are sticking to the steamer basket, line the basket with parchment paper or cabbage leaves.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Puyunghai dumplings are a traditional Chinese dish that originated in the Shandong province.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve as an appetizer or main dish.
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