Steamed Pork Dumplings
February 10th, 2007
This is one of my favorite appetizers to make. It’s easy, healthy, and delicious.
Steamed Pork Dumplings
1/2# ground pork
1 1/2 t grated fresh ginger root
2 garlic cloves, minced
1 small carrot, grated
1/2 c grated purple cabbage
1 T tamari
1 1/2 t sesame oil
1 egg beaten
salt + pepper
optional spicy version: add 1/2 t Sriracha
40 wonton skins
Boil water in a large pot with a bamboo steamer on top.
Mix together pork through salt + pepper. Put some warm water in a small dish. Lay out wonton skins on flat surface. Spoon about 1-2 t of pork mixture onto wonton skin. Wet your finger and run it along the edges of the wonton. Grab two opposite ends of the wonton and pull them up and connect them (the water will bind it together). Then grab the other two ends and pull them up and bind them with the other 2 sides. It will create a sqaure with a fluted top.
Place prepared dumplings onto bamboo steamer. Steam for about 12-15 minutes.
Serve with a teriyaki or sesame/ginger/soy dipping sauce.
If you’re looking to pair this with wine, try a Gewurtzaminer or Riesling. Those wines match very well with Asian foods.
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