Cantonese Pork Dumplings
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Servings
- 4-6 serving(s)
Categories
- Appetizer
- Dumplings
- Pork
- Asian
- Cantonese
- Steaming
- Easy
Allergens
- Soy
- Egg
- Wheat
- Sesame
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
I got this from a friend of mine after remarking that I would like to try making some pork dumplings at home.
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Equipment
Colander, large bowl, steamer
Ingredients
- 1/2 cup shredded cabbage or 1/2 cup bok choy
- 1/2 teaspoon salt
- 1 lb finely ground lean pork
- 1/2 cup minced green onion
- 2 tablespoons soy sauce
- 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
- 1 teaspoon dark sesame oil
- 1 egg
- 1 teaspoon cornstarch
- 24 thin dumpling wrappers (Siu Mai)
Instructions
Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In a large bowl combine cabbage, pork and remaining ingredients; blend thoroughly.
Place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. Fold up sides of wrapper against the stuffing in 4 or 5 places. Carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. Steam dumplings in steamer for 20-25 minutes.
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