Asian Steamed Dumplings Recipe
This Steamed Dumplings recipe has got everything to 'wow' you! It is a staple food of the Chinese people which has now gained popularity the world over. Serve this tasty Side Dish as often as you like! The Steamed Dumplings is made with Pork which is easy to find at any grocery store. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
2 cups all purpose flour
2/3 cup boiling water
1 Tbs peanut or vegetable oil
1 cup Chinese cabbage, finely chopped
1/2 lb ground pork
1 Tbs dark soy sauce
1 Tbs Chinese rice wine
1 tsp salt
1 Tbs sesame oil
2 Tbs chicken broth
1 stalk scallion, finely chopped
1 tsp ginger, finely chopped
1 envelope unflavored gelatin
Directions
Place the flour in a large bowl and gradually pour in the boiling water while stirring with chopsticks.
Add 1 Tbs oil and stir until all the flour is damp and mealy.
Let the dough cool, then knead until it is soft and smooth (add flour if it is too sticky).
Cover the dough with a damp cloth and let it sit for 15 minutes.
Sprinkle 1/2 tsp salt on the chopped cabbage.
Mix and set aside for 10 minutes.
Then squeeze out the excess water.
Combine the ground pork with soy sauce, wine, salt, sesame oil, chicken broth, scallion, ginger, and unflavored gelatin.
Mix well; then add the cabbage and mix some more.
Knead the dough again and divide into two parts.
Keep one half covered and shape the other half into a sausagelike cylinder about 1 inch (2 1/2 cm) in diameter.
Cut into 15 pieces.
Dust both sides of each piece with flour and press down with the palm of your hand.
Use a rolling pin to roll each piece into a disk about I 1/2 inches (6 cm) in diameter and 1/8 inch (3 mm) thick.
Put about 1 Tbs filling in the center of each wrapper.
Fold and pleat into half moon shaped dumplings.
Line a bamboo steamer with slightly damp cheesecloth.
Arrange the dumplings on the cloth; cover and steam over medium high heat for 15 minutes.
Add 1 Tbs oil and stir until all the flour is damp and mealy.
Let the dough cool, then knead until it is soft and smooth (add flour if it is too sticky).
Cover the dough with a damp cloth and let it sit for 15 minutes.
Sprinkle 1/2 tsp salt on the chopped cabbage.
Mix and set aside for 10 minutes.
Then squeeze out the excess water.
Combine the ground pork with soy sauce, wine, salt, sesame oil, chicken broth, scallion, ginger, and unflavored gelatin.
Mix well; then add the cabbage and mix some more.
Knead the dough again and divide into two parts.
Keep one half covered and shape the other half into a sausagelike cylinder about 1 inch (2 1/2 cm) in diameter.
Cut into 15 pieces.
Dust both sides of each piece with flour and press down with the palm of your hand.
Use a rolling pin to roll each piece into a disk about I 1/2 inches (6 cm) in diameter and 1/8 inch (3 mm) thick.
Put about 1 Tbs filling in the center of each wrapper.
Fold and pleat into half moon shaped dumplings.
Line a bamboo steamer with slightly damp cheesecloth.
Arrange the dumplings on the cloth; cover and steam over medium high heat for 15 minutes.
