Ingredients Jump to Instructions ↓

  1. 1 pound ground pork

  2. 1 cup finely chopped water chestnuts

  3. 1 tablespoon soy sauce

  4. 1 tablespoon rice wine vinegar

  5. 1 tablespoon sesame oil

  6. 2 teaspoons sugar

  7. 2 teaspoons freshly grated ginger

  8. 2 tablespoons cornstarch

  9. 1 teaspoon coarse salt

  10. 1/2 teaspoon finely ground black pepper

  11. 30 shao mai or dumpling wrappers

  12. 1/2 cup soy sauce

  13. 2 tablespoons black vinegar, or Chinkiang vinegar

  14. 1 teaspoon chile paste

  15. 1/2 teaspoon sugar

  16. 1 tablespoon minced garlic

Instructions Jump to Ingredients ↑

  1. Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger , cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner. Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth . (At this point, you can refrigerate dumplings, covered, for 24 hours.) When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce. Combine ingredients in a small bowl and serve with Pork Dumplings. Yield: 2/3 cup


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