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Open Face Dumplings

Ingredients
 

1 lb ground pork
10 chinese dried black mushrooms, soft, ened in ho
1 water for 20 minutes, stems removed, and caps
1 finely chopped
2 cup minced garlic chives (or substitute, 2 cups minced
2 cup minced garlic chives
1 (or substitute 2 cups minced
1 leeks and 1 tablespoon
1 minced garlic)
2 tbsp minced fresh ginger
2 tbsp soy sauce
2 tsp rice wine
1 1/2 tsp sesame oil
1/4 tsp freshly ground black pepper
1 egg white, lightly beaten
1 1/2 tbsp cornstarch




 
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Preparation
 
TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating
steamer 1/2 cup minced scallion greens

Lightly chop the ground pork until fluffy. Place in a mixing bowl
and add the remaining filling ingredients. Stir vigorously in one
direction with your hand or a wooden spoon to blend the ingredients
evenly.

Place a heaping tablespoon of the filling in the middle of a dumpling
skin and gather the edges of the skin around the filling. Holding the
dumpling between your index finger and thumb, squeeze it in the
center to form a "waist". Push the filling up from the bottom to
create a flat surface. Smooth the top surface with the bottom of a
spoon dipped in water.

Line steamer trays with damp cheesecloth or parchment paper that has
been brushed with sesame oil (if steamer trays are not available,
lightly brush several aluminum pie plates with sesame oil). Arrange
the shaped dumplings about 1/4-inch apart in the steamers or on the
plates.

Fill a wok or a spaghetti pot water level with the bottom edge of the
steamer tray and heat until boiling. Stack the steamer trays one on
top of the other, cover and place over the boiling water.
Alternatively, you may fit the pie plates in the spaghetti pot and
cover with the lid. Steam the dumplings for about 15 minutes over
high heat, reversing the stacked trays after 8 minutes. Remove the
cooked dumplings and continue steaming the dumplings as necessary.
Sprinkle the finished dumplings with the minced scallion greens and
serve with dipping sauces.

 

 
Servings: 6

 

 

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