Description
Delectable Chinese Steamed Pork Dumplings with a zesty scallion dipping sauce showcase traditional Asian culinary craftsmanship. Delicate wrappers encase seasoned pork, offering a perfect balance of flavors that will transport diners to bustling street markets.
Ingredients
Scale
- 2 lb (907 g) boneless country style pork ribs
- 60–80 wonton wrappers
- 4 scallions, minced
- 3 cloves garlic, minced
- 2 egg whites, lightly beaten
- 1.5 tsp fresh ginger, grated
- 3 tsp salt
- 2 tsp Shaoxing wine
- 2 tsp soy sauce
- 0.5 tsp pepper, or more to taste
- 0.25 cup (60 ml) soy sauce
- 2 tbsps rice vinegar
- 2 tbsps mirin
- 1 tbsp water
- 1 tsp sesame chili oil
- 1 scallion, diced
Instructions
- Prepare pork by cutting boneless ribs into ½-inch cubes, then spread on a baking sheet and freeze for 30 minutes until slightly firm.
- Grind frozen pork in a food processor, processing in two batches until pieces resemble larger-than-rice-grain texture. Transfer ground meat to a mixing bowl.
- Incorporate scallions, garlic, ginger, salt, pepper, Shaoxing wine, soy sauce, and egg whites into ground pork. Mix gently until just combined.
- Place one tablespoon of pork filling in the center of each wonton wrapper. Lightly moisten two wrapper edges with water using your finger.
- Fold wrapper diagonally to create a triangle, pressing edges firmly to seal and removing any trapped air. Arrange completed dumplings on a parchment-lined baking sheet.
- Arrange dumplings in a steamer, ensuring they do not touch each other. Steam at 212°F for 6-10 minutes, depending on steamer size, until fully cooked through.
- Transfer steamed dumplings to a heatproof platter, keeping covered while completing remaining batches.
- Prepare dipping sauce by whisking soy sauce, rice vinegar, mirin, water, sesame chili oil, and diced scallions in a small bowl. Serve sauce alongside hot dumplings.
Notes
- Chill the pork before grinding to ensure a clean, precise cut and prevent the meat from becoming mushy during processing.
- Use frozen pork cubes for easier and more uniform grinding, creating a better texture for the dumpling filling.
- Mix the filling gently to avoid overworking the meat, which can make the dumplings tough and dense.
- Keep wonton wrappers covered with a damp towel to prevent drying out while assembling dumplings.
- Space dumplings in the steamer to allow steam to circulate evenly and cook the dumplings thoroughly.
- Adapt the recipe for gluten-free diets by using gluten-free wonton wrappers and tamari instead of soy sauce.
- Swap pork with ground chicken or tofu for alternative protein options that maintain the dumpling’s delicate flavor profile.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks, Lunch, Dinner
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 8
- Calories: 325 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 60 mg