Authentic Chinese Dumplings Recipe Easy

Siu Mai (Shumai) Chinese steamed dumplings

WEBFeb 7, 2020 · Fill a wok big enough to hold steamer with about 2 cups of water (Note 10). Bring to rapid simmer over medium high heat. Place …

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1. Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
2. Form an "O" with your forefinger and thumb.
3. Line a 30cm/12" bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9)
4. Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).

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Authentic Chinese Dumplings How to Make Chinese …

WEBJan 1, 2016 · In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the …

1. In a large mixing bowl, combine ground pork through sesame oil and 2 egg whites. Mix well using your hands. In a small bowl, combine remaining egg white and a splash of water to use as the binder on your won ton wrapper.
2. Place on wrapper on a flat surface and using your fingers and the egg white mixture, moisten the edges. Place a ball of 1-2 tablespoons of pork mixture in the center. Fold wrapper in half and secure one end with your thumb. Gently pinch one small fold and move your thumb over it, pressing lightly to deal. Continue with seven more folds (or however many you can get) to secure it closed. Repeat with remaining wrappers.
3. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the pot and gently fry on all sides until nice and brown, approximately 3-4 minutes.
4. Add a small amount of water, just a splash, and cover to finish cooking by steaming, approximately 2-3 minutes. Remove with a slotted spoon to a baking sheet. You can place them in a warm oven to stay hot until all batches are complete. Add additional vegetable oil as needed to prevent dumplings from sticking.

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