Friday, April 27, 2012

Steamed Dumplings in Hot Sauce (China)

Myself and Ajsa Sadikovic
 made this in Global Cuisine class on April 24, 2012.


Yield:  50 Dumplings

50 each                                                Wonton Wrappers
8 oz                                                      Ground Lean Pork
1 each                                                   Egg, slightly beaten
1 1/2 tsp                                               Ginger, finely chopped.
2 tblsp                                                  Chinese Rice Wine (mirin)
1 tsp                                                     Salt
1/4 tsp                                                  Ground White Pepper

Hot Sauce

1 tsp                                                     Garlic, finely chopped
4 tblsp                                                   Soy Sauce
1/2 tsp                                                   Sugar
1/2 tsp                                                   Ground Cinnamon
1 tblsp                                                   Scallions, finely sliced
1 recipe                                                Chili Oil


1.                  Combine pork, egg, ginger, rice wine, salt and pepper.

2.                  Put a heaped teaspoonful of the pork mixture in the center f a wrapper. Use your fingertip to            smear a little water around the edge of the wrapper, the fold across in half, pressing firmly to enclose the filling. Steam or boil for 2 to 3 minutes. Drain.

3.                  Take 4 bowls and prepare the sauce separately for each portion. Put 'A teaspoon garlic, 1 tablespoon soy sauce, a pinch of cinnamon in the bottom of each bowl. Divide the dumplings among the 4 bowls and pour 1 tablespoon chili oil over each.

4.                  Garnish with scallion. Stir before serving. 

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