Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- Makes about 2 dozen dumplings.
- 1 lb (450 g) ground pork
- 1 tbs (15 ml) rice wine
- 1 tbs (15 ml) soy sauce
- 1 tsp (5 ml) sugar
- 1 tbs (15 ml) cornstarch
- salt and freshly ground pepper to taste
- 2 leaves napa cabbage (Chinese cabbage, celery cabbage), finely chopped
- ¼ cup (60 ml) finely chopped bamboo shoots
- ½ lb (225 g) 3-inch (8 cm) round wonton or shao mai wrappers
- Combine the pork, rice wine ,soy sauce, sugar, cornstarch, salt , and pepper in a bowl and stir to combine thoroughly.
- Add the napa cabbage and bamboo shoots,stirring to combine.
- Place a wonton wrapper in the palm of your hand, cupping it loosely.
- Place 1 tablespoon (15 ml) of the filling in the center and gather the sides of the wrapper around the filling tightly, allowing it to pleat naturally,while pressing the top of the filling to keep it inside the wrapper.
- Squeeze the center of the wrapper to make a slightly hour-glass shape, and press the bottom of the wrapper to make it flat so it will stand upright.
- Repeat with the remaining filling and wrappers.
- Place on a plate slightly smaller in diameter than the pot you plan to steam them in.
- Add about 2 inches (5 cm) of water to a steamer pot and bring to a boil.
- Place the plate with the dumplings on the steamer rack, cover tightly, and steam for 30 minutes.
- Serve the dumplings directly from the plate you steamed them on,placed on top of another larger plate.
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