Steamed Dumplings Recipes

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

Steps:

• Mix ingredients for dipping sauce and set aside.
• Lightly oil a large bowl.
• Put the flour and salt in another large bowl, piled up.
• Make a dent in the top of the pile, and crack the egg into it.
• Mix the egg into the flour.
• Add enough water to the mixture to make a thick dough.
• The consistency should be like bread dough.
• In any case, don't add too much water--it shouldn't be like batter at all!
• Turn the dough out onto the flour-dusted counter, and form into a ball.
• (It helps to flour your hands first).
• Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• Let stand 1 hour.
• Meanwhile mix all ingredients for filling and place in the fridge.
• Next, remove dough and place on flour-dusted counter (or work surface).
• Knead a bit and flatten until very thin (but not see-through or falling apart).
• Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• Don't place them on top of each other, as they could stick together!
• Knead the leftover pieces together again and cut more rounds until there's no dough left.
• Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• Handle gently!

Steps:

• Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
• Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
• Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.

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:

• Heat milk a bit and dissolve yeast.
• Make a well in the flour and pour the yeast into the well.
• Let rest 1/2 hour.
• Add remaining milk salt and eggs.
• Beat vigorously til bubbles form.
• Knead well.
• Cover and put dough in a warm place Let rise for 1 hour.
• Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.
• In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.
• Add dumplings arranged in one layer touching each other.
• Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage.
• Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.

Steps:

• In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Steps:

• In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.