Steamed Chinese Dumpling Recipe

March 7, 2012 7:45 PM EST
Steamed Chinese dumplings
Steamed Chinese dumplings (Photo: Flickr)

40 round won ton skins
1/3 cabbage
1 pound lean ground pork
3 tbsp green onions, minced
1 garlic clove, minced
1 tsp ginger, minced
5 mushrooms, minced
3 tbsp bamboo shoots, minced
1 egg
1 tsp salt
1 tbsp wine
1 tbsp soy sauce
2 tbsp cornstarch

1. Place cabbage leaves on the rack of a steamer. Set over boiling water, cover pot and steam 2 minutes.Remove the cabbage from rack, remove excessive moisture and finely chop.
2. Combine with all remaining ingredients to make fillings.
3. To form dumplings, put won ton skin in the palm of your hand and place a tablespoon of filling in center. Bring sides up to cover the filling, making pleats around the top.
4. Tightly close the won ton skin with your finger tips. Cover them with a towel so they don't get dry.
5. Use a bamboo steamer or a large pot with a wire rack, preferably over simmering water in a wok.
6. Place dumplings inside steamer. Cover and steam for 20 minutes.

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