Best Steamed Pork Dumplings Recipes

STEAMED PORK WONTON DUMPLINGS

Steps:

• In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

STEAMED PORK AND SHRIMP DUMPLINGS

Steps:

• Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

STEAMED PORK DUMPLINGS

Steps:

• Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
• Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
• Top each wrapper with 2 teaspoons pork mixture.
• Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
• Keep the dumplings covered with dampened tea towel while working.
• Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
• Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
• Place a single layer of dumplings on top of leaves.
• Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
• Serve warm with Recipe #397489 or other dip.

STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS

Steps:

• For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
• For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
• Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
• For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.

STEAMED PORK & SCALLION DUMPLINGS

Steps:

• Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
• Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
• Add the beaten egg and mix to combine.
• Add the pork and mix to combine.
• Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
• Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
• Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
• Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
• Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
• Continue with the remaining dumplings. Serve with the dipping sauce.
• You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.

STEAMED PORK DUMPLINGS

Steps:

• Mix together first 7 ingredients
• Prepare steamer by lining with leaf lettuce leaves.
• Place gyoza skins in a moist towel to keep from drying out.
• Fill a small bowl with water.
• In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
• Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
• Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
• Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
• Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
• While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
• Serve immediately.

STEAMED PORK AND JíCAMA DUMPLINGS

Steps:

• Make filling:
• Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama, scallion, and pork and mix together with your hands until combined well.
• Assemble dumplings:
• Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.
• Steam dumplings:
• Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water. Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.
• Stir together black and white sesame seeds and sprinkle over dumplings. Serve immediately.

STEAMED STICKY RICE DUMPLINGS WITH SHRIMP AND PORK

Steps:

• To make the filling, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, for 1 to 2 minutes, until soft and fragrant. Add the pork, pressing and poking it to break it up into small pieces. When the pork is halfway cooked, about 1 minute, add the wood ear mushroom, shiitake mushrooms, and shrimp. Stir to combine well, then sprinkle in the fish sauce, salt, and pepper. Continue cooking for 2 to 3 minutes, until the shrimp turns pink. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, refrigerated, and returned to room temperature before use.) You should have about 1 1/2 cups.
• To make the dough, stir together the two rice flours and salt. Make a well in the center, pour in the water, and stir with a spatula until a clumpy dough forms. Use your hands to knead the dough into a rough mass. Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands for about 2 minutes, until you have a soft , smooth ball that feels like modeling clay. If needed, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency. Pinch the finished dough; it should barely stick to your fingers. Shape the finished dough into a log, and then cut it into 12 pieces. Roll each piece into a rough ball and set aside for a moment.
• Arrange the banana leaf circles in a single layer on the counter and very lightly brush the top of each with oil to prevent the dumplings from sticking. Have a small bowl of water handy for moistening your fingers.
• To form a dumpling, lightly wet your fingertips and then gently press a piece of dough from the center toward the rim to create a 3-inch circle that is slightly thinner at the middle than at the rim; as you press, rotate the dough to make a nice circle. (It is like shaping a tiny pizza.) Gently cup one hand and put the dough circle in that hand, placing it toward the fingertips, which will cradle the dumpling as you shape it. Place a scant 2 tablespoons of filling in the center. Lightly press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter. Use your free hand to push and pinch the dough together to completely enclose the filling. You will end up with a 2-inch ball. Pass the ball between your hands a few times to smooth out the surface, and then center it on a banana leaf circle. A bit of lumpiness is fine. Repeat with the remaining dough and filling. Place the dumplings in steamer trays, spacing them 1 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect.
• Steam the dumplings over boiling water (see page 17 for guidance) for 15 minutes, or until they have expanded and no longer look chalky. Detach the steamer trays and then use a metal spatula, sliding it under the banana leaf circles, to transfer the dumplings to a cooling rack or serving plate. Let them firm and cool for 5 to 10 minutes, during which time they will shrink slightly, become less sticky to the touch, and form a shiny skin.
• Serve these dumplings atop the banana leaf circles and invite guests to use chopsticks or forks to lift them from the leaf (they come off easily); they should set the leaf aside as it is not eaten. The dumplings are good as they are, but they are even tastier dipped in a pool of soy sauce and pepper. Left over dumplings can be stacked and refrigerated in an airtight container for about 5 days. Return them to room temperature before reheating in the steamer for about 3 minutes.

STEAMED PORK DUMPLINGS WITH DIPPING SAUCE

Steps:

• Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
• Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
• Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
• To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.

STEAMED PORK BELLY DUMPLINGS WITH BROWN BUTTER RECIPE - (4.6/5)

Steps:

• In a medium bowl, whisk the egg with 2⁄3 cup water, then stir in the flour to form a dough. On a lightly floured surface, knead the dough until smooth. Divide the dough into 2 pieces, wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, in another bowl, combine the pork belly with the onion and season with salt and pepper. Refrigerate the filling until ready to use. Working with 1 dough ball at a time, divide the dough into 10 equal pieces (each about 1 ounce). Using a rolling pin, roll each piece into a 5-inch circle. Place 1 tablespoon of the filling in the center of each circle and top with a small piece of butter. Pull up the "east" and "west" points of the round and pinch them firmly together above the filling. Repeat with the "north" and "south" points, creating an "X" shape of pinched dough. Repeat with the remaining dough rounds to form 20 dumplings total. In a bamboo steamer set over 1 inch of simmering water in a wok, arrange the dumplings in a single layer on each steamer shelf and steam until cooked through, about 45 minutes. Meanwhile, heat the remaining 4 tablespoons butter in an 8-inch skillet over medium and cook until deep golden brown, 6 to 8 minutes. Transfer the dumplings to a serving platter and drizzle the hot brown butter over the top. Sprinkle the dumplings with cilantro leaves and serve while hot.

STEAMED GLUTEN FREE PORK DUMPLINGS

Steps:

• Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (reserve a couple of tablespoons of mix for dusting dough later). Mix well to form dough. Let rise 60 minutes. On plastic wrap sprinkle reserved mix and roll out dough to ¼-inch thick. Cut dough into 4-inch x 4-inch squares. Mix pork with corn starch, soy sauce, green onions and red pepper. Place 1 to 2 tablespoons in the center of each square and fold dough over the top of the meat mixture. Place into lightly oiled steamer and steam 20 minutes. Cook in batches until all dumplings are ready to serve. Serve with soy sauce or your favorite dipping sauce.