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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Steamed Pork Dumplings Recipe

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This recipe for Steamed Pork Dumplings is from Susie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour 1 egg, beaten 1 T. butter, melted 6-8 T. water ¼ c. each iceberg lettuce and celery
1 lb. ground pork 1 ½ T. soy sauce 1 tsp. salt 1 tsp sugar
1 T. minced scallions ¼ c. bamboo shoots
1 T. corn starch
Directions:
Directions:
Place flour in large bowl; make well in the center. In a small bowl, mix egg, butter, and 6 T. water. Add mixture little by little to the center of well, stirring with a fork. If mixture is too dry, stir in up to 2 T. more water. Blend thoroughly. Turn onto a pastry board; knead for 5 minutes, until smooth. Wrap in plastic wrap and refrigerate 30 minutes. Meanwhile, make filling. Chop celery and lettuce fine. Place in a kitchen towel and squeeze to extract as much water as possible. Set aside. Combine all remaining ingredients. Stir in lettuce, celery mixture, set aside. Remove dough from refrigerator and use hands to roll it into a rope 15 inches long. Cut dough into ½” lengths (30 equal size pieces) Roll out each piece one at a time into a 4” circle. Place 1 T. pork filling in center of circle and gather sides to make a dumpling. Squeeze top so dough stays in place. Cover and refrigerate until ready to steam, but no longer that 3 hours. Steam dumplings for 30 minutes or more.

 

 

 

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