Porkdimsum Recipes

Steps:

• Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
• Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
• Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
• Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
• Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
• Cover and steam for 5-7 minutes, until dim sum are cooked through.
• Serve immediately.

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Steps:

• In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes, or until softened. Drain and squeeze dry (reserve soaking liquid for use in soups). Cut off and discard stems and mince the caps.
• Peel water chestnuts with a paring knife and finely mince to make about 2 cups. In a medium bowl, combine the pork, mushrooms, water chestnuts, cilantro, and scallions. Add the rice, wine,. soy sauce, sesame oil, sugar, salt, and pepper, and stir to combine. Add cornstarch and combine by hand. Add the egg whites and continue to combine by hand. You should have about 3 cups.
• Place won ton skins on work surface and lightly cover with a damp towel. If you are right-handed, touch the tip of your left index finger to the tip of your thumb to form a small circle. Place one won ton skin over the hole and place about 2 teaspoons of filling in the center of the won ton skin. Gently let the won ton filling drop halfway through the hole, and gently squeeze in with your left hand. Then, carefully pleat excess skin, pressing down filling. Stand filled dumpling on the work surface and continue filling the rest of the won ton skins.
• Line a bamboo or metal steamer basket or cake rack with 2 cabbage leaves. Place the dumplings on the leaves in a single layer, 1/2 inch apart. The size of your steamer rack will determine how many dumplings can be cooked at one time.
• Bring water to a boil in a covered steamer over high heat. Carefully place the steamer basket or rack (if using a rack, the water level cannot touch the cabbage leaves) into steamer, cover, and steam 5 to 7 minutes on high heat until the pork is just cooked through. Carefully remove dumplings from the steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary. Serve immediately.

Steps:

• NOTE: skip to next step of you decide to use ground pork instead.
• Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.
• Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.
• Thoroughly blend chopped Swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.
• Cook mixture in medium-high heat pan until vegetables are soft, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.
• If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly. Cook in a medium-high pan for about 30 seconds, then flip over and cook for another 30 seconds. You just want to brown it a little bit (the steaming will finish the cooking process).
• Blend pork with drained vegetables and cool in refrigerator while preparing the won ton wrappers.
• Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.
• NOTE: use the photo that's keyed to the following steps as a guide.
• Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fan-fold pattern. Repeat for each wrapper and pork mixture.
• Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.
• Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with gochujang, lime juice, fish sauce, sesame seeds, 1 teaspoon of sesame oil, and 1 teaspoon of Chinese 5 spice powder. Allow to rest for at least 15 minutes to integrate fully.