Pork Dumpling Joy
Our version of the traditional shiu mai dumpling, simple and delicious, these tasty treats make a perfect appetizer or you can serve them as a main dish
Ingredients
- grated carrot · 12 ounces
- kosher salt · 1 teaspoon
- fresh ginger, grated · 1 teaspoon
- minced garlic · 1 teaspoon
- green onions (white and green parts) · 1/4 cup
- ground pork · 2/3 pound
- freshly ground black pepper · 1/8 teaspoon
- soy sauce · 1 1/2 tablespoon
- sesame oil · 2 teaspoons
- cornstarch · 1 tablespoon
- frozen round dumpling wrappers, defrosted · 50
Instructions
Place the grated carrot in a large bowl and sprinkle with salt. Press or knead it for about 3 minutes until wilted and the water has been expelled. Rinse and squeeze dry. (Squeezing the water prevents the dumplings from being soggy.)
Combine the ginger, garlic, onions, pork, pepper, soy sauce and sesame oil in a large bowl. Stir vigorously, then add the drained carrot.
Mix cornstarch and ½ cup of water in small bowl.
Take one dumpling wrapper and spoon a level tablespoon of the pork mixture onto the middle of wrapper.
Using a brush or your finger, paint the edges of the dumpling wrapper with the cornstarch mixture. Bring up the bottom side of wrapper, fold up and press to the shape of a half-moon, encasing the filling. Place on a baking sheet dusted with cornstarch.
Fill a large pot with water half-way and bring to boil.
When boiling, gently slide the dumplings into the pot.
When the water returns to boil, reduce to a simmer and gently cook for 6–8 minutes.
Remove with a slotted spoon.
Serve with a garlic-and-scallion soy dipping sauce accompanied by Joy Sauvignon Blanc.
Chef Tommy's' Tip
Instead of the ground pork, you can use 1/2 lb. peeled and de-veined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth (about 12 pulses) then use this mixture instead of the ground pork in the recipe.
For a change up, serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
This recipe makes about 50 dumplings.