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Receta Pork Dumplings
by Global Cookbook

Pork Dumplings
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Ingredientes

  • 8 x Chinese dry mushrooms
  • 1 1/2 c. peeled and chopped fresh water chestnuts - (375ml)
  • 1 c. grnd pork butt - (250ml)
  • 2 Tbsp. finely minced cilantro - (30ml)
  • 1 c. chopped scallions - (250ml)
  • 1 Tbsp. Rice cooking wine - (15ml)
  • 1 Tbsp. Soy Sauce - (15ml)
  • 1 Tbsp. oyster sauce - (15ml)
  • 1 Tbsp. peanut butter - (15ml)
  • 1 tsp sesame oil - (5ml)
  • 2 tsp sugar - (10ml)
  • 1/4 tsp salt - (1.25ml)
  • 1/4 tsp grnd white pepper - (1.25ml)
  • 1/2 c. cornstarch - (125ml)
  • 2 x beaten large egg whites
  • 1 c. fresh round won ton skins (250ml)
  •     Dipping Sauce
  • 2 Tbsp. Peanut oil - (30ml)
  • 2 Tbsp. Chicken stock - (30ml)
  • 1/4 tsp freshly grated Ginger - (1.25ml)
  • 1 x clove of chopped garlic
  • 1 tsp soy sauce - (5ml)
  • 1 tsp sugar - (5ml)

Direcciones

  1. You will need a damp towel and a bamboo steamer
  2. Soak the mushrooms in 1/2 c. cool water for 30 min till softened. Remove, and then squeeze dry. Cut and throw away stems and mince the caps.
  3. Combine the grnd pork, mushrooms, chopped water chestnuts, cilantro, and scallions in to a large bowl. Add in rice wine, sesame oil, soy sauce, oyster sauce, peanut butter, sugar, salt & pepper, and stir. Introduce cornstarch and incorporate all of the flavour using your hands. Let mix set in fridge for at least 4 hrs.
  4. After 4 hrs, remove your dumpling mix. Add in beaten egg whites and fold in with hands again.
  5. Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.
  6. Make a circle with your thumb and index finger on your left hand and place a wonton wrapper over the circle. With a spoon scoop a couple of tsp. of the fold in to the wrapper letting it sag through your finger circle. Gently squeeze the top together and pleat the excess skin - pressing down the filling. Repeat till you have used all of your dumpling mix.
  7. Place two cabbage leaves on the base of bamboo steamer. Lay the dumplings on top 1/2 inch apart. Place the steamer over boiling water for 5-7minutes. Carefully remove dumplings and continue with residual dumplings, replenishing the water below your steamer as necessary.
  8. Serve and enjoy!
  9. Dipping Sauce:For a simple dipping sauce combine peanut oil, chicken stock, ginger, garlic, soy sauce and sugar.