Steamed Open-Topped Dumplings
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound lean ground pork
- 1pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained
- ¾cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped
- 2½tablespoons minced scallions
- 2½tablespoons minced ginger root
- 2tablespoons Chinese rice wine or sake
- 2tablespoons soy sauce
- 2teaspoons toasted sesame oil
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1egg white, lightly beaten
- 2tablespoons cornstarch
- 2teaspoons safflower or corn oil
- 44dumpling skins (also called gyoza skins)
- ¼cup coarsely chopped fresh cilantro
- ½cup soy sauce
- 2tablespoons Chinese black vinegar
Nutritional analysis per serving (6 servings)
860 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 147 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 43 grams protein; 3134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the ground pork in a mixing bowl. Wrap the shrimp or scallops in a dish towel or paper towels and squeeze out as much liquid as possible. Dice the shrimp or scallops fine and add to bowl. Add remaining ingredients, through the cornstarch, and then stir vigorously.
- Step 2
Line steamer trays with lightly oiled parchment or punch lightly oiled aluminum pie plates with holes. Place a heaping tablespoon of the filling in the middle of one dumpling skin and gather the edges of the skin around the filling, leaving the top open. Pick it up and press bottom flat to it will stand upright. Dip the back of a spoon in water and smooth the filling on top. Arrange the dumplings ¼-inch apart.
- Step 3
Fill a wok or a pot with water and bring to boil. Place the steamer trays with the dumplings over the boiling water and steam 15 minutes. Remove and sprinkle with chopped cilantro. Mix soy sauce and black vinegar and use as a dip.
Private Notes
Comments
Per K, leave out pork & water chestnuts next time. Used empanada wrappers, available in frozen section at Market Basket. Cut in 4s then rolled thinner—worked well.