Steamed Pork Dumplings

Updated at: Thu, 17 Aug 2023 09:47:33 GMT

Step 1

Add pork/water/cornstarch/egg/garlic/salt/oyster-sauce to bowl, break up & mix by hand until mixture is smooth (no meat lumps).

Step 2

Use hand to swirl mixture in circular motion in only one direction (to create protein strands & emulsion). Lift mixture in handfuls then drop back in bowl. Repeat both processes for two minutes.

Step 3

Let set in fridge for ten minutes.

Step 4

Add onion/chives/celery. Repeat step 2 mixing process.

Step 5

Let set in fridge for ten minutes.

Step 6

Mixture should be emulsified & thick.

Step 7

Fill small bowl with half inch of water. Take one wonton skin and dip 1/4 inch of one edge then dip 1/4 of nearest next edge, careful to keep wetting for most part on one side of wonton skin. Slap wonton on top edge of bowl if too wet. Lay wonton onto upright palm, holding dry corner in place with tip of thumb.

Step 8

Use tip of butter knife to scoop out a heaping teaspoon of mixture into center of wonton, use butter knife tip to mold into ball shape.

Step 9

Fold two wetted edges over dumpling filling onto two dry edges--should form triangle. Press only center points together to seal wonton. Now put thumb under one open corner and push up to meet sealed tip--should lay flat & close side opening. Pinch at center to seal both tips together then squeeze each side flaps together to seal. Now put thumb under remaining open corner and repeat steps. (Make sure 100% sealed--no openings to filling.) Essentialy, what you have done is met all 4 corner tips to meet in center & then pinched-closed the remaining open flaps afterwards. (If too difficult, simply make triangle-shaped dumplings. Still taste good!)

Step 10

Set dumpling aside. Repeat until remaining pork mixture used up. Makes about 28 dumplings.

Step 11

Set metal rack in bottom of large saucepan (should cover almost entire bottom). Add enough water to just below top of rack (do not want dumplings sitting in water). Bring water to boil on medium/high heat, add dumplings to rack without dumplings touching each other (dumplings expand as cook), reduce heat to simmer, and cover. Set timer to steam for 20 minutes (pork no longer pink & dumpling juices run clear).

Step 12

Remove steamed dumplings and set on lightly oiled plate (cover plate to keep dumplings warm while cook remaining dumplings).

Step 13

Be careful to check water level throughout so water does not run out (add more water as necessary--careful to keep water level below dumplings). Repeat same steaming process instructions until all dumplings have been cooked.

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