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| Pork Dumplings |
| This dish is a traditional presentation in dim sum, a favorite ritual in China that's marked by small portions of dumplings, prepared meats, and vegetables. Dumpling skins tend to be thinner, and thus less doughy, than eggroll wrappers. Serve with a simple dipping sauce of soy sauce and minced garlic. |
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| Base SKU: |
1442 |
| Cuisine: |
Chinese |
| Prep Time: |
45 Minutes |
| Cooking Time: |
15 Minutes |
| Yield: |
12 Dumplings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
To make the filling, mix pork with rice wine, 1; teaspoons of the cornstarch, and ; teaspoon salt. Heat vegetable oil in a wok or skillet and stir-fry pork mixture until color changes. Remove and drain. Reheat oil and stir-fry garlic, ginger, bamboo shoots, and scallion until fragrant. |
| 2. |
Mix soy sauce, oyster sauce, sesame oil, remaining salt, pepper, sugar, the remaining cornstarch, and water. Add to the bamboo shoot-onion mixture. Bring to a boil, stirring constantly. Add the pork mixture; stir together, then remove from heat. Let cool. |
| 3. |
Place a portion of the filling in the center of the dough circle, moisten edges with a dab of water, fold in half, and pinch edges to seal. Repeat. |
| 4. |
Heat 2 inches of peanut oil in a large wok or saucepan until 350; to 375;F. Deep-fry half the dumplings until they rise to the surface and are golden brown, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings. |
| 5. |
Serve dumplings hot with soy sauce for dipping. |
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