PORK DIM SUM RECIPES RECIPES

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PORK DIM SUM RECIPE - FOOD.COM



Pork Dim Sum Recipe - Food.com image

Make and share this Pork Dim Sum recipe from Food.com.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 12 wontons, 4-6 serving(s)

Number Of Ingredients 10

14 ounces ground pork
2 scallions, chopped
1 3/4 ounces canned bamboo shoots, drained rinsed and chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 egg white, lightly beaten
4 1/2 teaspoons cornstarch
24 wonton skins

Steps:

  • Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  • Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  • Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
  • Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
  • Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
  • Cover and steam for 5-7 minutes, until dim sum are cooked through.
  • Serve immediately.

Nutrition Facts : Calories 456.3, FatContent 24.1, SaturatedFatContent 8.3, CholesterolContent 75.9, SodiumContent 597.5, CarbohydrateContent 34.2, FiberContent 1.4, SugarContent 2.8, ProteinContent 23.3

PORK DIM SUM (ASIAN PORK DUMPLINGS) AND DIP RECIPE - FOOD.COM



Pork Dim Sum (Asian Pork Dumplings) and Dip Recipe - Food.com image

This recipe uses fresh pork, but it can be made more easily of you start with ground pork instead. The same basic recipe can also use chicken, shrimp, or vegetables instead. NOTE: You can make your own Chinese 5 spice powder by combining equal quantities of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns and blending in a spice grider.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 36 serving(s)

Number Of Ingredients 13

10 ounces pork butt, trimmed of fat
1 1/2 ounces swiss chard, finely chopped
2 tablespoons sesame oil
4 medium garlic cloves, grated
3 tablespoons ginger, grated
3 tablespoons Chinese five spice powder
1 egg, beaten
3 ounces Chinkiang vinegar
36 wonton wrappers
1 tablespoon gochujang
1 teaspoon lime juice
1 teaspoon fish sauce
1/4 teaspoon sesame seeds

Steps:

  • NOTE: skip to next step of you decide to use ground pork instead.
  • Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.
  • Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.
  • Thoroughly blend chopped Swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.
  • Cook mixture in medium-high heat pan until vegetables are soft, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.
  • If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly. Cook in a medium-high pan for about 30 seconds, then flip over and cook for another 30 seconds. You just want to brown it a little bit (the steaming will finish the cooking process).
  • Blend pork with drained vegetables and cool in refrigerator while preparing the won ton wrappers.
  • Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.
  • NOTE: use the photo that's keyed to the following steps as a guide.
  • Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fan-fold pattern. Repeat for each wrapper and pork mixture.
  • Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.
  • Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with gochujang, lime juice, fish sauce, sesame seeds, 1 teaspoon of sesame oil, and 1 teaspoon of Chinese 5 spice powder. Allow to rest for at least 15 minutes to integrate fully.

Nutrition Facts : Calories 52, FatContent 2.3, SaturatedFatContent 0.6, CholesterolContent 11.1, SodiumContent 68.4, CarbohydrateContent 5.1, FiberContent 0.2, SugarContent 0, ProteinContent 2.5

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