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Dim Sum (Steamed Pork And Shrimp Dumplings)
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- #32058
Pork, shrimp, water chestnuts, and mushrooms make up the filling in these steamed dumplings.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 large dried Chinese black mushroom
hot water
4 ounces lean ground pork
4 ounces shrimp, shelled, deveined and chopped fine
2 tablespoons water chestnuts, chopped fine
2 small green onions, white parts only, minced
2 teaspoons soy sauce
1 teaspoon dry sherry
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon sugar
1 pinch Chinese pepper
36 (3 1/2" size) round won ton wrappers
1 1/2 cup water
directions
Soak the mushroom in the HOT water until softened (about 20 minutes). Drain. Remove and discard the stem and the tough center. Chop very fine.
Mix the mushroom, pork, shrimp, water chestnuts, green onions, soy sauce, sherry, sesame oil, cornstarch, sugar, salt and pepper together. Place a generous teaspoon of the mixture on the center of each won ton wrapper.
Bring the sides of the wrappers up around the filling. Pinch the tops together to form bundles around the filling. Press down lightly on the filling.
Place the cooking rack and the measured amount of water in the pressure cooker. Place the dumplings on the rack (this may have to be done in batches). Close the cover securely. Place the regulator on top of the vent. Cook for 5 minutes at 15 POUNDS - start timing when the pressure regulator begins to rock. Immerse the pressure cooker in or under running cold water to stop the cooking immediately. Remove the dumplings - keep them warm while additional batches are cooked. Serve warm with a dipping sauce.
added by
gilduno
nutrition data
103 calories, 1 grams fat, 19 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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reviews & comments
April 17, 2005
This is a good basic recipe for dumplings. Good proportion of pork to shrimp, and the mushroom adds just the right amount of texture and pungent flavor. I made the following modifications: I added about 2 teaspoons minced carrot (great color), a pinch each of salt, black pepper, and white pepper, and added a total of 2 tsp cornstarch. To check the flavor and texture, I made a small ball of the mixture, steamed it, tasted it, then made adjustments before making the dumplings. A small amount of water around the outer edge of the wrapper helps keep the whole thing intact. Since I did not have a pressure cooker, I lined a shallow dish with nappa cabbage leaves (to keep from sticking) and steamed them in my wok for 8-10 minutes. For a dipping sauce, I used dark soy sauce, sesame oil, sliced green onions (you can use the green portion not used in the dumplings), and hot chili (sambal) paste. One major note: This recipe states it makes 36 pieces; I only got 16 modest dumplings, each from a 3 1/2" wrapper.