Do you have a great recipe for steamed dumplings???

Question

I think it'd be fun to make some and they are so delicious!!

Answer 1

Steamed Chinese Dumplings & Dipping Sauce (serves 4)

Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.

Potsticker Dough

1 1/4 cups all purpose flour
1/4 cup cold water
6 oz. boiling water
1/4 tsp. salt
1 tbs. all purpose flour

Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.

Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.

Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.

Chinese Dumpling Filling

1 lb. ground pork or ground turkey
3 tbs. minced scallion
1/2 tsp. grated ginger
1 1/2 tsp. dry sherry
1 tbs. soy sauce
1 tbs. sesame oil
1/2 tsp. salt

In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.

Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.

Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.

Oriental Dipping Sauce

1/2 cup soy sauce
1 tbs. sesame oil
1 tbs. minced scallions
1 tsp. minced garlic

Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly. Place the dipping sauce into a serving dish.

Drizzle the dipping sauce over the hot steamed dumplings before serving.



Good Luck and Happy Eating !!!

Answer 2

Title: STEAMED BEEF DUMPLINGS
Categories: Chinese, Beef, Appetizers
Yield: 6 servings

8 oz Lean ground beef
1 1/2 tb Lite soy sauce
1 tb Chopped cilantro
1 ts Minced ginger root
1 ts Cornstarch
1/2 ts Peanut oil
20 Round wonton wrappers
Water
Scallion fans for garnish
Radish flower for garnish

In small bowl, combine beef, soy sauce, cilantro,
ginger root, cornstarch and oil. Place 10 wonton
wrappers on work surface. Place 2 teaspoon filling in
center of each wonton wrapper. Moisten each wonton
wrapper. Moisten entire edge with water. Lift both
sides of wrapper and pinch together above stuffing,
gathering up edges and pleating wrappers; pinch to
seal. Continue with remaining wrappers and filling.
Into each of two large skillets, bring to a boil 2
cups of water. Reduce heat to medium; add dumplings
and do not allow to touch. Cover lightly and steam
until dumplings are firm and wrappers are soft, 15
minutes. Serve immediately. Garnish serving platter
with scallion fans and radish flower.

Answer 3

Not steamed, but yummy!

Apple Dumplings Saskatoon

Ingredients:

1 pkg (11 oz) piecrust mix
3 tablespoons butter, softened
3 tablespoons sugar
1 tablespoon dark raisins
2 tablespoons chopped walnuts
3/4 teaspoon cinnamon
4 medium baking apples (about 2 lbs)
1/2 cup maple-blended syrup

Prepare piecrust mix as package label directs. Form pastry into ball; wrap in waxed paper. Refrigerate.

In small bown, combine butter, sugar, raisins, chopped walnuts and cinnamon; mix well.

Pare and core apples. Fill center of each with raisin-walnut mixture.

Preheat oven to 375 F. Generously grease 13-by-9-by-2-inch baking dish.

Divide pastry into fourths. On lightly floured surface, roll out each part, from center to edge, to make 7 inch square. Trim edges, using pastry wheel, if desired. Reserve trimmings.

Place an apple in center of each square. Bring each corner of square to top of apple, and pinch edges of pastry together firmly, to cover apple completely.

Reroll trimmings. With leaf-shaped cookie cutter, cut out as many leaves as possible. Brush leaves with cold water, and press on top of dumplings.

Arrange dumplings in prepared baking dish. Brush top and sides of each with some of the maple-blended syrup.

Bake, brushing occasionally with syrup, 40 minutes, or until pastry is a rich golden brown and apples seem tender when tested with wooden pick. With broad spatula, remove to serving dish(es). Serve with light cream, soft vanilla ice cream or hard sauce (see below).

Makes 4 servings.


Hard Sauce:

1/3 cup butter, softened
1 teaspoon vanilla extract
1 cup unsifted confectioners sugar [icing / powdered]

In small bowl of electric mixer, at high speed, cream softened butter until it is light. Add vanilla and sugar; beat until fluffy and smooth.

Makes 3/4 cup.
.

Answer 4

try the pork siomai
http://porksiomai-viands.blogspot.com/
more recipes..
http://recipescorner.blogspot.com/