Steamed Shanghai Dumpling’s
Posted on Nov 17, 2021 in thekitchenman's tested recipes | Comments Off on Steamed Shanghai Dumpling’s
Steamed Shanghai Dumpling’sLike a perogy, these stuffed dumplings may take some effort to make, but get the family together sitting around a table and the chore is made easier.
It’s a great way to get the family involved. and is surprising how each dumpling takes on the personality of it’s creator.
The best thing is that it brings families closer together.
The round pot sticker wrappers are commercially made and are commonly called Shanghai Dumpling wrappers.
Similar to wonton wrappers, but they are thicker and best to be used.
For the stuffing you will need.
3/4 pound Napa Cabbage, cut into 1/2-inch pieces
10 ounces ground pork or ground poultry
2 green onions, finely chopped
6 dried Chinese mushrooms, soaked in hot water until soft, stem removed, then coarsely chopped
2 tablespoons finely chopped bamboo shoots
2 teaspoons sugar
1 1/2 tsp minced ginger
2 tsp soy sauce
2 tsp sesame oil
1 medium egg, beaten
1 tbs oyster sauce
2 tbs cornstarch
1/8 tsp white pepper
36 round pot sticker wrappers
Makes 36 dumplings
Makes 36 dumplings
In a large pot bring a quart of water with 1 teaspoon salt and 1/2 teaspoon baking soda to a boil.
Add the Napa cabbage and blanch for one minute.
Remove cabbage and immerse into ice-cold water; drain well.
Squeeze the cabbage in paper towels to dry thoroughly.
o make the filling combine the Napa cabbage, pork and all the other ingredients except for the wrappers.
Mix thoroughly. Place in a shallow bowl and refrigerate, uncovered, for 2 /4 hours so the flavours merge.
To make the pot stickers, place about a tablespoon of the filling in the centre of a pot sticker wrapper.
Brush the edges of the wrapper with water, fold into a pouch, and press the edges together to seal.
Set the pot sticker on the work surface, seam side up, and press lightly to form a flat bottom.
Cover with a linen towel to keep from drying out.
Add a dozen of the pot stickers to a bamboo steamer, seam side up, and steam, about three to four minutes.
Repeat with remaining pot stickers.
Spicy Soy Dipping Sauce6 tbs dark soy sauce
3 tbs light soy sauce
3 tbs Chinese black vinegar or balsamic vinegar
1 tbs finely chopped ginger
1 green onion, finely chopped
3 tbs Worcestershire sauce
2 tsp sesame oil
2 tsp chili garlic sauce
Mix all the ingredients together in a bowl until well combined.
Store refrigerated.
Pass the dip sauce!
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