ASIAN STEAMED DUMPLING FILLING

Asian Steamed Dumpling Filling image

Provided by Pot Scrubber

Categories Asian

Time 34m

Yield 8 big egg roll dumplings, 4 serving(s)

Number Of Ingredients 16

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1 lb fresh ground pork
1 tablespoon cilantro, chopped
2 tablespoons carrots, grated
2 tablespoons green onions, chopped
2 teaspoons fresh ginger (grated with a ginger grater or lemon zester)
2 tablespoons oyster sauce or 4 tablespoons Worcestershire sauce
1/2 teaspoon sesame oil
1 (8 ounce) package wonton wrappers (* see the note at bottom of recipe)
1/2 cup soy sauce
3 tablespoons white vinegar
1/2 teaspoon chili paste, to taste (or more, I like Sambal Oelek)
3 tablespoons granulated sugar
1/4 teaspoon sesame oil
1/2 teaspoon fresh minced ginger
1/2 cup water
1 tablespoon cilantro leaf (fresh chopped very fine like an Iron Chef!)

Steps:

Whisk all ingredients for the dipping sauce well and set aside.
Mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor.
Place a scant tablespoon of filling in the center of a wrapper and fold and tuck. You know how it is done or look up a video tutorial on Youtube.( I really suck at folding those little time-consuming dumplings so for years I have just bought egg roll wrappers and make them like that) They aren't as pretty as the little cute parcels but it is a huge time saver for me.
Steam them for 9 minutes. If you have a Chinese steamer- fine. (I don't) You can use a vegetable steamer in a large sauce pan or I use my electric wok with the steamer attachment. Spray the steamer rack with Pam or vegetable and you will have no problem with them sticking.
The serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but I had to enter something. The recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-).
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Bon Apetit in Japanese!