Pork Dim-Sum Dumplings with Dipping Sauce
I was a bit perplexed this morning trying to decide what recipe I would be submitting today for your use, so I put off making the call until something sounded great. Although the city of Chicago has archaic laws which prevent food trucks from actually preparing fresh food, one of the major perks to living in the Chicagoland area is the wide range of cuisine that can be found. Earlier this afternoon, I was speaking with my wife about our lunch plans for tomorrow, since we already had plans to be in the city. Her first inclination was to head to Chinatown for some Dim-Sum, which got me thinking and the proverbial light bulb turned on.
Todays featured recipe will be just that, Dim-Sum; Pork Dim-Sum Dumplings to be more precise.
1 packet of pre-made 1 ½ inch square won-ton wrappers (40 count)
Filling: Makes 6-8 dumplings
12 onces ground or minced pork
2 cloves garlic (finely chopped)
1/2 cup scallions (finely chopped)
1 tablespoon thick soy sauce
2 teaspoons dry sherry
1 teaspoon brown sugar
1 teaspoon sesame oil
2 teaspoons corn starch
2 tablespoons sambal
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
You will also need cabbage leaves to line the bamboo steamer, if you use one.
- Place your pork in a bowl and season with a pinch of salt.
- In a separate bowl whisk together soy sauce, sherry, sugar and oil till the sugar is dissolved. Add the scallions and mix together with the pork, mix, then add the corn starch and combine thoroughly. Allow to marinade for at least an hour.
- You will need another small bowl for your dipping sauce, combine the sambal, vinegar, soy sauce, and sesame oil. Mix thoroughly.
- Lay out 3 to 4 won-ton wrappers on the surface to begin, it is much easier you make them in smaller batches.
- Place 1/2 tsp. of filling into the center of a wonton wrapper,
- Place a dot of water into the corner of each wrapper.
- Bring the corner into the center and gather the other sides to form a coin purse, squeezing them together, place on a tray covered with greaseproof paper.
- Bring a pan of water to boil, turn down to a gentle simmer.
- Line the bottom of a bamboo steamer with cabbage leaves and place enough dumplings, so the steam has room to move around each dumpling.
- Place the steamer over the pan, cover and leave for 5 to 10 minutes or until cooked.
- Remove your dim- sum from the steamer and serve with the dipping sauce.
Please note, I prefer a bamboo steamer for the making dim-sum, if you don’t have one, use whatever you normally steam with.