Ease of Preparation: Moderate
Time of Preparation: 40 minutes of prep, 4 hours marinating and 2 hours cooking time
Yield: 42 dumplings
Ingredients:
- 8 Chinese dried mushrooms
- 1 ½ cups fresh water chestnuts – peeled and minced (375ml) 1 cup ground pork butt – (250ml)
- 2 tablespoons finely chopped cilantro – (30ml)
- 1 cup minced scallions – (250ml)
- 1 tablespoon Rice cooking wine – (15ml)
- 1 tablespoon Soy Sauce – (15ml)
- 1-tablespoon oyster sauce – (15ml)
- 1-tablespoon peanut butter – (15ml)
- 1 teaspoon sesame oil – (5ml)
- 2 teaspoons sugar – (10ml)
- ¼ -teaspoon salt – (1.25ml)
- ¼ teaspoon ground white pepper – (1.25ml)
- ½ cup cornstarch – (125ml)
- 2 large egg whites, beaten
- 1 cup fresh round won ton skins – (250ml)
Dipping Sauce:
- 2 tablespoons Peanut oil
- 2 tablespoons Chicken stock
- ¼ teaspoon freshly grated Ginger
- 1 clove Garlic minced
- 1 teaspoons Soy sauce
- 1 teaspoon Sugar
Method:
Soak the mushrooms in ½ cup cold water for 30 minutes until softened. Remove, and then squeeze dry. Cut and discard stems and mince the caps.
Combine the ground pork, mushrooms, minced water chestnuts, cilantro, and scallions in to a large bowl. Add rice wine, sesame oil, soy sauce, oyster sauce, peanut butter, sugar, salt & pepper, and stir. Introduce cornstarch and incorporate all of the flavour using your hands. Let mixture set in fridge for at least 4 hours.
After 4 hours, remove your dumpling mixture. Add beaten egg whites and mix in with hands again.
Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.
Make a circle with your thumb and index finger on your left hand and place a wonton wrapper over the circle. With a spoon scoop a couple of teaspoons of the mix in to the wrapper letting it sag through your finger circle. Gently squeeze the top together and pleat the excess skin – pressing down the filling. Repeat until you have used all of your dumpling mix.
Place two cabbage leaves on the base of bamboo steamer. Lay the dumplings on top ½ inch apart. Place the steamer over boiling water for 5-7minutes. Carefully remove dumplings and continue with residual dumplings, replenishing the water below your steamer as necessary.
For a simple dipping sauce combine peanut oil, chicken stock, ginger, garlic, soy sauce and sugar.
Serve and enjoy!
