Ingredients Jump to Instructions ↓

  1. 1 lb Ground pork

  2. 1 Egg white, lightly beaten

  3. 1/4 ts Freshly ground black pepper

  4. 1 1/2 ts Sesame oil

  5. 2 ts Rice wine

  6. 2 tb Soy sauce

  7. 2 tb Minced fresh ginger

  8. Minced garlic)

  9. Leeks and 1 tablespoon

  10. 2 cups minced

  11. substitute 2 cups minced

  12. 2 c Minced garlic chives

  13. Finely chopped removed and caps

  14. Water for 20 minutes, stems

  15. mushrooms, softened in hot

  16. 10 Chinese dried black

  17. 1 1/2 tb Cornstarch

Instructions Jump to Ingredients ↑

  1. TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating steamer 1/2 cup minced scallion greens Lightly chop the ground pork until fluffy.

  2. Place in a mixing bowl and add the remaining filling ingredients.

  3. Stir vigorously in one direction with your hand or a wooden spoon to blend the ingredients evenly.

  4. Place a heaping tablespoon of the filling in the middle of a dumpling skin and gather the edges of the skin around the filling.

  5. Holding the dumpling between your index finger and thumb, squeeze it in the center to form a "waist".

  6. Push the filling up from the bottom to create a flat surface.

  7. Smooth the top surface with the bottom of a spoon dipped in water.

  8. Line steamer trays with damp cheesecloth or parchment paper that has been brushed with sesame oil (if steamer trays are not available, lightly brush several aluminum pie plates with sesame oil).

  9. Arrange the shaped dumplings about 1/4-inch apart in the steamers or on the plates.

  10. Fill a wok or a spaghetti pot water level with the bottom edge of the steamer tray and heat until boiling.

  11. Stack the steamer trays one on top of the other, cover and place over the boiling water.

  12. Alternatively, you may fit the pie plates in the spaghetti pot and cover with the lid.

  13. Steam the dumplings for about 15 minutes over high heat, reversing the stacked trays after 8 minutes.

  14. Remove the cooked dumplings and continue steaming the dumplings as necessary.

  15. Sprinkle the finished dumplings with the minced scallion greens and serve with dipping sauces.


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