Steamed Open-Topped Dumplings

Name: Steamed Open-Topped Dumplings
Total time: 55 min
Yield: 44 dumplings or six servings
Cuisine: chinese
Ingredients: 1/2 pound lean ground pork; 1 pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained; 3/4 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped; 2 1/2 tablespoons minced scallions; 2 1/2 tablespoons minced ginger root; 2 tablespoons Chinese rice wine or sake; 2 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 egg white, lightly beaten; 2 tablespoons cornstarch; 2 teaspoons safflower or corn oil; 44 dumpling skins (also called gyoza skins); 1/4 cup coarsely chopped fresh cilantro; 1/2 cup soy sauce; 2 tablespoons Chinese black vinegar

By Nina Simonds

Total Time: 55 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Dumplings, for a Lucky Year of the Pig

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:44 dumplings or six servings

½pound lean ground pork
1pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained
¾cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped
2½tablespoons minced scallions
2½tablespoons minced ginger root
2tablespoons Chinese rice wine or sake
2tablespoons soy sauce
2teaspoons toasted sesame oil
½teaspoon salt
¼teaspoon freshly ground black pepper
1egg white, lightly beaten
2tablespoons cornstarch
2teaspoons safflower or corn oil
44dumpling skins (also called gyoza skins)
¼cup coarsely chopped fresh cilantro
½cup soy sauce
2tablespoons Chinese black vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the ground pork in a mixing bowl. Wrap the shrimp or scallops in a dish towel or paper towels and squeeze out as much liquid as possible. Dice the shrimp or scallops fine and add to bowl. Add remaining ingredients, through the cornstarch, and then stir vigorously.
Step 2
Line steamer trays with lightly oiled parchment or punch lightly oiled aluminum pie plates with holes. Place a heaping tablespoon of the filling in the middle of one dumpling skin and gather the edges of the skin around the filling, leaving the top open. Pick it up and press bottom flat to it will stand upright. Dip the back of a spoon in water and smooth the filling on top. Arrange the dumplings ¼-inch apart.
Step 3
Fill a wok or a pot with water and bring to boil. Place the steamer trays with the dumplings over the boiling water and steam 15 minutes. Remove and sprinkle with chopped cilantro. Mix soy sauce and black vinegar and use as a dip.

Ratings

4 out of 5

8 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

JN note5 years ago

Per K, leave out pork & water chestnuts next time. Used empanada wrappers, available in frozen section at Market Basket. Cut in 4s then rolled thinner—worked well.

Private comments are only visible to you.