What is a really good and EASY recipe for steamed dumplings with pork? I want to make the dough from scratch.

Question

Every recipe I have seen for chinese steamed dumpling dough is soooo complicated. I know it has got to be easy when they make it in the restaurants.

The chinese restaurant we go to used to make them from scratch...really thick and doughy dumplings, but now they sell those crappy pork gyozas that come 50 to a bag in the freezer section. Yech. I will have to make them myself...(with your help, of course)

thanks for the recipes, guys, but I want to make the dough from scratch...that is why I posted the question that way. I don't want to use wonton wrappers. That is not dumpling dough. thanks anyway.

Answer 1

I usually use the won tons wrappers, but here are two different dough recipes:

http://chinesefood.about.com/od/dimsumdumplings/r/jiaozi.htm

and Transparent dumpling dough:

http://chinesefood.about.com/od/dimsumdumplings/r/hargau.htm?terms=steamed+shrimp+recipe

For the pork filling, I make a simple mixture of ground pork, ginger, chopped scallions and soy sauce. I have a very old basic recipe filed away - don't recall all the ingreds.); then I steam them. You can use any fillings you like, i.e. crab rangoon is good too. I also use a plastic dumpling maker. Put the skin on (or dough), a tbl of filling, and fold it in half. Hope that makes sense.

I agree, those frozen Ling Lings in a bag aren't the gretest, but all I can find at the market for convenience. Good luck.

Edited to add: You could add shredded carrots or water chestnuts -- whatever you like to the pork mixture.

Answer 2

STEAMED PORK DUMPLINGS (SHIU MAI)
Categories: Chinese, Pork
Yield: 1 servings

1 pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or
- use canned but squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg

-------------------------SEASONING-------------------------
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch

Shell, devein, wash, and drain prawns. Dice into bits.

Boil mushrooms in water for 10 minutes, rinse, squeeze
dry, cut off and discard stems; then chop into very
small pieces.

Combine the pork, mushrooms, prawns, and onion. Put
mixture on chopping board and chop 10 to 15 strokes
with cleaver. (Use a sharp knife if you don't have a
cleaver.) Texture, when you're finished, should be
slightly finer than hamburger.

Add "seasoning" and the egg to the pork mixture. Mix
well.

To make dumpling, place 1 Tb filling in the center of
a dumpling skin. Then bring all sides of the skin up
to cover the meat as much as possible, without
closing. The top of the dumpling is left open.

Cook dumplings by steaming for 30 minutes. Use as
many as you need, with the rest, cool, wrap, freeze.
Reheat after thawing by steaming 10 minutes.

Serve with soy sauce, hot sauce, or mustard.

* Dumpling skins are similar to won ton skins, except
that they are round and slightly thinner. You may
substitute won ton skins by merely cutting off the
corners to round off the skin.

Answer 3

Thai-Style Steamed Dumplings with Coriander Dipping Sauce Recipe courtesy Gourmet Magazine Recipe Summary Difficulty: Medium Prep Time: 40 minutes Inactive Prep Time: 1 minute Cook Time: 50 minutes Yield: 12 servings For the filling: 1/4 cup minced scallion 1 pound ground pork 2 teaspoons minced peeled fresh ginger 1 red bell pepper, minced (about 1/2 cup) 2/3 cup minced cabbage 1 garlic clove, minced 1/4 teaspoon Asian sesame oil 1 1/2 tablespoons soy sauce 2 tablespoons finely chopped fresh coriander 1 large egg, beaten lightly Salt and freshly ground black pepper 60 shao mai wrappers (round wrappers), see note, thawed, if frozen Cornstarch, for dusting the baking sheet Make the filling: In a bowl, combine well the scallion, the pork, the ginger, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper, to taste, and chill the filling for at least 1 hour or overnight. Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in 1 layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.) In a large non-stick skillet, heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce. For the sauce: 1 tablespoon nam pla, see cook's note 3 tablespoons fresh lime juice 1 tablespoon white-wine vinegar 1 teaspoon sugar 2 teaspoon minced peeled fresh ginger 1 tablespoon shredded fresh mint leaves 1 tablespoon finely chopped fresh coriander Salt and freshly ground black pepper 2 tablespoons vegetable oil Coriander sprigs, for garnish Cook's note: available at East and Southeast Asian markets, specialty foods shops, and many supermarkets Make the sauce: In a bowl whisk together the nam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper, to taste.

Answer 4

Pork Dumplings
SUBMITTED BY: Lorna


PHOTO BY: Allrecipes "These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds."
Original recipe yield: 100 dumplings

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
DIRECTIONS
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Answer 5

asian pork dumplings

2 lbs ground lean pork
3/4 cup fresh mushrooms, finely chopped
1/3 cup green onions, finely chopped (use only green onions)
1/4 cup celery, finely chopped
1/4 teaspoon ginger powder
3 tablespoons soy sauce
2 tablespoons cornstarch
1 egg, separated
2 tablespoons water
30 wonton wrappers
2 tablespoons oil (not olive oil)
1/2 cup chicken broth

In a bowl, combine ground pork, mushrooms, green onions, celery and ginger (can add salt if desired).
In a small bowl, whisk the cornstarch with soy sauce, add in egg white, and then add to the pork mixture; mix well to combine.
Shape into 1-inch balls; set aside briefly.

To make dumplings: In a small bowl, whisk together the egg yolk and water.
One at a time, place the pork balls in the middle of the wonton wrapper.
Brush one-half of the edges of the wontons with egg/water mix.
Fold wrapper over into a triangle, and press edges to seal (try to remove all as much air from inside of the wonton when pressing together to seal).
Fold over the points, sealing once again with the egg mixture to form a neat wonton.
Place the shaped wontons neatly on a cookie sheet (keep covered with plastic wrap at all times).
At this point they may be frozen if desired.
To cook:.
Heat oil in a skillet over high heat.
Cook for 2-3 minutes, or until bottoms are lightly browned.
Reduce heat to low and add in broth or water.
Simmer covered for 12-15 minutes, or until liquid evaporates.
Uncover, increase heat to medium-high, and cook 5 minutes longer (turning once) until browned.
Serve on a platter with dipping sauce

Answer 6

Here are 3 tried and true recipes for you......ENJOY :)


Cha Shao Pao (dumplings stuffed with roast pork)

1 1/2 pounds (6 cups) flour
1/2 cup sugar
2 cups lukewarm water
1 tablespoon powdered yeast
2 tablespoons shortening or lard

1 tablespoon peanut oil
1/2 pound cha shao (roast pork), diced small
1 small leek
1 sliced ginger root

2 teaspoons sugar
pinch salt
1/2 teaspoon monosodium glutamate (optional)
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon oyster sauce
1/2 cup chicken stock
1 teaspoon sesame oil
pinch red food coloring
1 tablespoon cornstarch dissolved in 1 tablespoon water

You can usually buy roast pork ready-to-go in a Chinese butcher
shop in your local Chinatown, but if you don't live near one, I've
included a recipe for cha shao after this recipe.

Sift the flour into a large mixing bowl. Dissolve the sugar in
the hot water, add the yeast, and mix well; leave to stand for 10
minutes. Add the yeast to the flour and mix in the melted shortening
or lard. Mix well, remove from the bowl and knead for about 3
minutes. Shape into a long sausage shape and cover with a cloth.

Blend the sauce ingredients together and set aside. Heat the oil
in a wok and fry the diced cha shao, the leek and the ginger over
a high heat for a minute. Remove the leek and ginger and discard;
pour in the sauce and then add the cornstarch and water to thicken.
Stir and cook until the mixture is smooth and homogenous. Leave
to cool.

Cut the roll of dough into 24 pieces, flattening each piece with
your fingers and shaping into a disk. Place a tablespoon of filling
in the center of each round of dough and enclose, pinching the
dough closed with the fingers. Place a piece of waxed paper of
foil under each dumpling and leave it to rise for 10 minutes.

Cook in a bamboo steamer for about 10 minutes taking care to leave
each dumpling enough space to expand. Do not open the steamer
while the dumplings are cooking. Serve warm.

Makes 24 dumplings



Cha Shao

3 1/2 pounds loin of pork
6 tablespoons honey

1 cup soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon ginger juice
pinch of red food coloring or 1 teaspoon liquid food coloring

Bone the loin of pork and prick the meat all over with the point
of a sharp knife. Cut into slices about 1 1/2 inches thick. Mix
all the sauce ingredients together with the red food coloring and
sprinkle over the meat. Leave to marinate for 1 1/2 hours.

Thread one end of each strip of meat onto a metal skewer. Suspend
the pieces of meat from the top rack of the over (the pieces of
meat will hang down through the rack while the skewer rests across
the rungs). Leave the meat to hang and dry for 45 minutes. Roast
in the oven at 350F (180C) for 20 to 25 minutes, basting from time
to time with some of the honey. When the pork is almost done brush
with the remaining honey and let it dry.

Serve hot or cold.

Makes 12 servings.


Chinese Pork Buns (Cha Siu Bao)
Makes 24 buns

6 cups all-purpose flour
1/4 cup white sugar
1 3/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 1/2 tablespoons white sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoons sesame oil
1/4 teaspoon ground white pepper

Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the
yeast. Let stand for 10 minutes, or until mixture is frothy. Sift
the flour and baking powder into a large bowl. Stir in 2 tablespoons
shortening and the yeast mixture; mix well.

Knead the dough until smooth and elastic. Place the dough in a
greased bowl, and cover it with a sheet of cling wrap. Let the
dough rise in a warm place for about 2 hours, or until it has
tripled in bulk.

Cut the pork into 2 inch thick strips. Use fork to prick it all
over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons
light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon
sweet soy sauce. Grill the pork until cooked and charred. Cut
roasted port into 1/2 inch cubes.

Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster
sauce, and 1 cup water in a saucepan. Bring to the boil. Mix
cornstarch with 2 1/2 tablespoons water; add to the saucepan, and
stir until thickened. Mix in 2 tablespoons lard or shortening,
sesame oil, and white pepper. Cool, and mix in the roasted pork.

Remove the dough from the bowl, and knead it on a lightly floured
surface until it is smooth and elastic. Roll the dough into a long
roll, and divide it into 24 pieces. Flatten each piece with the
palm of the hand to form a thin circle. The center of the circle
should be thicker than the edge.Place one portion of the pork
filling in the center of each dough circle. Wrap the dough to
enclose the filling. Pinch edges to form the bun. Let the buns
stand for 10 minutes.

Steam buns for 12 minutes. Serve.


Char Siu Bao

1 C milk, scalded
1/4 C sugar
1 T shortening
1/4 t salt
1 pkg yeast (2.5 tsp)
2 T water
1 egg white (optional)
3 C flour

3/4 lb pork loin, boneless
3 green onions, minced
1 T peanut oil
1/4 C chicken broth
1/4 C hoisin sauce
1/2 t soy sauce
white pepper to taste
2 T oyster sauce
1 t cornstarch

Scald the milk, then stir in the sugar, shortening, and salt. Let
the mixture cool. Proof the yeast by adding it to the warm water
and letting it sit for 5 minutes.

Add the yeast and the egg white to the milk mixuture. Add all the
flour and stir until smooth. Add more flour until dough is easy to
handle.

Knead the dough until smooth. Let it rise in a slightly greased
bowl in a warm place for about 1 hour (or until doubled in size).

Cube meat and stir fry in the peanut oil with the scallions. minced
onion. Cook meat until no longer pink.

Add chicken broth to pan. Heat to boiling, then add the Hoisin,
soy sauce, pepper and oyster sauce. Cook for 2-3 minutes mixing
well.

Make a slurrie by mixing the cornstarch with 2 T of water. Add the
slurrie to the pan. Mix well and cook until the liquid thickens
and gets shiny. Set the mixture aside.

Punch the dough down and divide into 20 pieces.

Flatten each piece into 3 inch circle. Put 1 tablespoon of filling
in center, then pull the ends all together and twist to seal.

Place on slightly greased waxed paper. Do this to all 20 peices.

Cover and let rise 20 minutes, then steam for 12 minutes. A bamboo
steamer works great for this. If you don't have one, you can use
a vegetable steamer. Lightly grease the metal steamer - to keep
them from sticking too much.