“This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 34 lb ground pork
  • 2 cups Chinese cabbage, chopped and squeezed dry (1/2 lb)
  • 3 tablespoons soy salt
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped green onion
  • 3 teaspoons fresh minced ginger
  • 2 (30 count) packages dumpling wrappers
  • 3 tablespoons soy sauce (Garlic-Soy Dipping Sauce recipe ingredients start)
  • 2 tablespoons white vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons minced fresh garlic
  • 1 pinch sugar

Directions

  1. Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
  2. Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
  3. Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
  4. To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.

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