I recently hosted a Dim Sum night and everyone learned how to wrap dumplings 3 ways. On the menu was Edamame, Steamed Pork Dumplings, Steamed Vegetable Dumplings, Dumpling Dipping Sauce, Vegan+Gluten Free Daikon Radish Cakes, Vegetable Stir Fry, Brown Rice, and my favorite, a Dai Don Tot Egg Custard Tart. This post will feature recipes for the Steamed Pork Dumplings and Dumpling Dipping Sauce- more recipes to come later!
I premade the pork and vegetable dumpling mix before people arrived and then taught the group how to fold the dumplings once they all came over. We set up 2 little stations with vegetable and pork filling, water, wrappers and cookie trays to place the dumplings on. While they steamed, I made the Dumpling Dipping Sauce and in between batches I popped the Daikon Radish Cake in the oven and Christine started the Stir Fry and Brown Rice.
The great thing about all these recipes is that they incorporate the same ingredients in each dish, so it may seem like a long ingredient list, but once you invest in them you can use that one ingredient in so many different dishes.
Steamed Pork Dumplings
• 1 lb ground pork
• 1/2 tsp salt
• 1/4 cup water chestnuts
• 1 tbsp minced ginger
• 1 tbsp garlic, chopped
• 3 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup cilantro
• 2 green onions
• circular wonton wrappers, thawed if frozen
Mix all ingredients together in a bowl. Scoop about 1 tsp of the filling and place it in the center of a circular wonton wrapper. Wet your finger in a bowl of water and wet the outside seam of the wrapper. Fold one side over to meet the other and seal with your fingers to create a half-moon. Place folded dumplings under a damp paper towel so they don’t dry out. For more visual directions, look at my video on YouTube!
Steam the pork dumplings for about 17 minutes in a covered bamboo steamer over a simmering pot of water. The water should be at a heavy simmer and the water level shouldn’t touch the bottom of the bamboo steamer. Line the steamer using parchment paper, cheesecloth, cupcake wrappers or napa cabbage leaves. If using no liners, make sure to oil the steamer bottom well so the dumplings don’t stick. Place the finished dumplings in a 200F oven to keep warm (if they aren’t eaten right away).
Dumpling Dipping Sauce
• 2 tbsp sesame oil
• 1 tsp chile oil (or a pinch of red pepper flakes)
• 1/2 cup soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp grated ginger
• 1 clove garlic, grated
• chopped green onions to garnish
Whisk all ingredients together minus the green onions. Top with green onions and serve with dumplings.
Vegan + Gluten Free Daikon Radish Cakes are shown in the top 2 pictures and the Dai Don Tot Egg Custard Tart is shown in the bottom 2 pictures. Both dishes were a hit. The Dai Don Tot is like a crusted creme brulee with more of an eggy flavor. It has an incredibly silky smooth texture and a fantastic eggy, but not too sweet, flavor- and it’s SO easy to make! I made mine a large pie size with a homemade crust- although typical Dai Don Tots are individual portions. Stay tuned for the Vegan + Gluten Free Daikon Radish Cakes, Dai Don Tot Egg Custard Tart and Steamed Vegetable Dumplings recipes!