Steamed Dumplings Recipe
These celery cabbage and pork filled Steamed Dumplings are a treat ! Try them out for a meal with some savory sauces and let me know if you like them ! Your suggestions for these Steamed Dumplings are welcome !
Ingredients
Filling:
1 pound celery cabbage
1/2 pound ground pork
1 stalk scallion, finely chopped
1 tablespoon soy sauce
1/2 teaspoon sugar
1 teaspoon salt
1/2 tablespoon sesame seed oil
Dough:
1/2 envelope yeast
1 cup lukewarm water
2 1/2 cups flour a little extra flour for dusting
Directions
Chop the cabbage very fine, put in a towel and squeeze out the liquid.
Mix the cabbage with the rest of the filling ingredients and put in a refrigerator for about 4 hours to congeal.
Dissolve the yeast in warm water and add the flour.
Knead dough on a floured board until it is dry.
Place in a large basin, cover with a damp cloth and let it rise till it quadruples in bulk.
Punch the dough down and knead it again, using a little dusting flour to keep the dough from sticking to the fingers.
Roll the dough into a long cylinder and divide into 10 parts.
Roll these pieces into rounds about 3 inches in diameter.
Hold the dough in the palm of the left hand and put 2 tablespoons of filling in the center.
With the thumb and index finger of the right hand turn the rim of the circle to cover the stuffing and pinch the edges together, until only a small opening is left in the center.
Place a piece of wax paper on the side opposite the hole.
Place in a steamer, well separated to allow for expansion, and steam from 20 to 30 minutes.
Serve very hot.
Mix the cabbage with the rest of the filling ingredients and put in a refrigerator for about 4 hours to congeal.
Dissolve the yeast in warm water and add the flour.
Knead dough on a floured board until it is dry.
Place in a large basin, cover with a damp cloth and let it rise till it quadruples in bulk.
Punch the dough down and knead it again, using a little dusting flour to keep the dough from sticking to the fingers.
Roll the dough into a long cylinder and divide into 10 parts.
Roll these pieces into rounds about 3 inches in diameter.
Hold the dough in the palm of the left hand and put 2 tablespoons of filling in the center.
With the thumb and index finger of the right hand turn the rim of the circle to cover the stuffing and pinch the edges together, until only a small opening is left in the center.
Place a piece of wax paper on the side opposite the hole.
Place in a steamer, well separated to allow for expansion, and steam from 20 to 30 minutes.
Serve very hot.
