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Steamed Dumplings with Soy-Ginger Dipping Sauce

August 7, 2011

Steamed Dumplings

Steamed Dumplings with Soy-Ginger Dipping Sauce

This is a popular Cantonese dim sum dish.  Traditionally, these flavorful bite-size dumplings are made with ground pork.  I made these steamed dumplings with lean ground turkey just to try something new.  These dumplings are so easy to make and can be done in under 30 minutes with a little advanced prep work.  The best part about these dumplings is that they are steamed using a bamboo basket.  They are attractively wrapped in wheat-flour wrappers.  These dumplings make great appetizers for entertaining guests.  The dipping sauce is very simple and delicious.  If you love Chinese food you will love these little dumplings!

Ingredients and Directions for Steamed Dumplings

Ingredients and Directions for Steamed Dumplings

1.  Ingredients

2 cups minced napa cabbage, plus 6 whole leaves

Salt

1/2 lb ground turkey (minced)

1/2 cup water chestnuts, peeled and minced

3 green onions, white and pale green parts, minced

1 tablespoon peeled and minced fresh ginger

2 cloves garlic, minced

2 tablespoons light soy sauce

1 tablespoon Chinese rice wine

1 teaspoon Asian sesame oil

1/4 teaspoon sugar

1 1/2 tablespoons cornstarch, plus extra for dusting

1/8 teaspoon ground white pepper

20 round wonton wrappers

1/4 cup each fresh peas and diced carrots

Soy-Ginger Dipping Sauce for serving (see below)

To Prepare the Dumplings

In a bowl, combine the minced cabbage and 1 teaspoon of salt and toss to mix well.  Let stand for 20 minutes to allow the salt to draw the water out of the cabbage.

2.  In a large bowl, combing the turkey, water chestnuts, green onions, ginger, garlic, soy sauce, rice wine, sesame oil, sugar, 1 1/2 tablespoons cornstarch, and white pepper.

3.  Drain the cabbage and use your hands to squeeze out any remaining water.  Add to the bowl with the turkey mixture.  Using a rubber spatula, stir vigorously until the ingredients are well incorporated.  Refrigerate the filling for 30 minutes.

4.  To assemble the dumplings, working with 1 wonton wrapper at a time, place it in the palm of one hand; keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out.  Place 1 heaping tablespoon of the filling in the center of the wrapper.  Lightly brush the edges of the wrapper with water.  Cup the wrapper in your hand, and using  the thumb and index finger of your other hand, slowly form a pleated basket, squeezing the pleats gently to seal them.  Place the finished dumplings on a baking sheet dusted with cornstarch, pressing gently to flatten the bottoms so they sit upright.  Flatten down any filling that is threatening to spill out the top of the dumplings, and press a piece of diced carrot and a pea in the center of each dumpling to secure the filling.

In a large sauce pan or a wok, bring 2 inches of water to a boil over high heat.  Line a bamboo steamer basket with a single layer of cabbage leaves and top with half of the dumplings, leaving some space between them.  Place the basket in the pan, the water should not touch the steamer.  Cover tightly, reduce the heat to maintain a gentle simmer, and steam until the dumplings are firm to the touch and the visible filling is opaque, about 10-14 minutes.  Transfer the dumplings to a warmed platter and keep warm while you steam the remaining dumplings.  Serve at once with the dipping sauce.

Makes 20 dumplings

~

Soy-Ginger Dipping Sauce

3 tablespoons light soy sauce

2 tablespoons dark soy sauce

2 tablespoons black vinegar

1 tablespoon Asian sesame oil

1 teaspoon chili oil

1 teaspoon Sriracha chile sauce

2 green onions, minced

2 cloves garlic, minced

1 teaspoon peeled and grated fresh ginger

2 teaspoons sugar

To Prepare the Dipping Sauce

In a small bowl, whisk together the soy sauces, vinegar, sesame oil, chili oil, chile sauce, green onion, garlic, ginger and sugar until the sugar dissolves.  Stir in 3 tablespoons warm water.  The dipping sauce can be covered and refrigerated for up to 4 days.

Makes 3/4 cup

Steamed Dumplings

Steamed Dumplings with Soy-Ginger Dipping Sauce

 These dumplings are similar to Pork and Vegetable Pot Stickers but they are a lot lighter because they are steamed. I suggest you try both these recipes as soon as possible they are absolutely delicious!

From our kitchen to yours,
Sydney Jones

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