Monday, March 29, 2010

Steamed Dumplings

I have been longing to make pork or beef dumplings for a long time now, but I just kept forgetting it. I am planning to make this hearty small bites dish for Easter Sunday....I hope!
Beef Steamed Dumplings

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2 tablespoons hoisin sauce or reduced-sodium soy sauce
* 1 teaspoon cornstarch
* 1 cup finely chopped bok choy
* 1 medium carrot, shredded (1/2 cup)
* 2 tablespoons thinly sliced green onion
* 2 tablespoons snipped fresh cilantro
* 1/4 teaspoon salt
* 3/4 pound lean ground beef
* 1/4 cup rice vinegar or white vinegar
* 1/4 cup reduced-sodium soy sauce
* Snipped fresh chives (optional)

Directions

1. For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.

2. For filling, stir together hoisin or soy sauce and cornstarch in a medium mixing bowl. Stir in bok choy, carrot, green onion, cilantro, and the 1/4 teaspoon salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.

3. Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.

4. Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a grease steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar or white vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings. Makes 30.

source: bhg.com





8 diner's comment:

Lulu Post said...

i like steamed dumplings lalo na kapag may sawsawan na may kalamansi

shydub said...

This is my favorite tsang, aguy maabtan ko ug alas dose sa tisa ky mokaon mn ko ug siomai sa tisa. they have the most yummy siomai i ever tasted. galaway hinuon ko ani da. if you make this padad o ko ipadala lng ni super hangin lol. mag adgi sko bayot.

Eden said...

Agoyy, kalami nalang ani.. Si hubby kusog kaayo mokaon ug dumplings.

Clarissa said...

I just love siomai!I don't make dumplings at home,medyo tamad akong gumawa nyan eh lol!

kat said...

waaaa..gimingaw na noon ko ani sa mall hahaah..naa sawsawan kalamsi with chili..wa kalami...ako ni i-save lay basig wala koy tapols, mag buhat ko heheeh.

adgi sa ko diri ron hehe

chubskulit said...

Bilib talaga ako sayo bakla hehehe, galing galing mong magluto kaya baliw na baliw sayo si goryo hehehe..
Sis buzz mo ko pag nagonline ka ha.. mwah!

Mel Alarilla said...

Yung dumpling eh siomai hindi ba? Nagseminar ako dati niyan kasama nang seminar ko sa food processing. Masarap yung siomai lalo na't me kasamang shrimp. Lutang na lutang ang lasa. Dati kasi nag negosyo ako nang processed food katulad nang tocino, tapa longganisa at iba pa. Medyo hindi lang natuloy dahil naospital si misis at nasiraan ako nang napakaraming paninda dahil na over cure sa ref. Hindi rin ako makalaban sa mga higanteng food firms na mas mura ang presyo kaysa akin. Masarap yung recipe mo. Subukan ko minsan. Thanks for the post. God bless you all always.

sendzki said...

nakakagutom naman dito sa blog mo hehe