Steamed Open Dumplings Recipe
Ingredients
| Wonton skins - 1 packet (about 30-35 skins) | ||
| Pork - 12 oz 350g, minced | ||
| Parma ham or lean English smoked bacon - 2 tablespoons , finely chopped | ||
| Light soy sauce | 1 Tablespoon (Filling) | |
| Dry sherry or rice wine - 2 teaspoons | ||
| Spring onions | 1 1/2 Tablespoon (Filling) | |
| Ginger | 1 Teaspoon (Filling) | |
| Sesame oil | 1 Teaspoon (Filling) | |
| Egg | 1 (Filling) | |
| Sugar | 1 Teaspoon (Filling) | |
Directions
MAKING
1 In a bowl, combine the filling ingredients.
2 Mix well.
3 Spoon a generous amount of filling onto each wuntun skin.
4 Bring up the sides and press them down over the top of the filling mixture.
5 To make a flat base, tap the dumpling on the bottom
6 The top should be wide open, exposing the meat filling.
7 Set up a steamer or put a rack inside a wok or large, deep pot.
8 Pour in about 2inches (5cm) of water and bring it to the boil.
9 Put the dumplings on a plate.
10 Carefully place this into the steamer or onto the rack.
11 Cover the pot tightly, and turn the heat low.
12 Steam gently for about 20 minutes.
SERVING
13 Serve the dumplings hot with your choice of dipping sauce.
TIP
Keep the first batch warm by covering them with foil and placing them in a warm but switched-off oven until all the dumplings are ready to serve.
1 In a bowl, combine the filling ingredients.
2 Mix well.
3 Spoon a generous amount of filling onto each wuntun skin.
4 Bring up the sides and press them down over the top of the filling mixture.
5 To make a flat base, tap the dumpling on the bottom
6 The top should be wide open, exposing the meat filling.
7 Set up a steamer or put a rack inside a wok or large, deep pot.
8 Pour in about 2inches (5cm) of water and bring it to the boil.
9 Put the dumplings on a plate.
10 Carefully place this into the steamer or onto the rack.
11 Cover the pot tightly, and turn the heat low.
12 Steam gently for about 20 minutes.
SERVING
13 Serve the dumplings hot with your choice of dipping sauce.
TIP
Keep the first batch warm by covering them with foil and placing them in a warm but switched-off oven until all the dumplings are ready to serve.
Chef
