Good morning! Today's RECIPE is Steamed Chinese Meat Dumplings. It's pretty easy and if you find it challenging to wrap them, just wrap them any which way you like.

Recipe by Mama Ding

Total Time | Prep Time | Cook Time

50 mins 30 mins 20 mins

Servings : 6 - 8

Ingredients

• 350g minced meat (chicken/lamb/beef/pork; 20% fat)

• 200g Chinese chives/scallions, chopped finely

• 1 tbsp fresh ginger, minced finely

• 3 tbsp Shaoxing wine or dry sherry

• 3 tbsp sesame oil

• 2 tbsp vegetable oil

• 2 tbsp light soy sauce

• 2 tbsp cornstarch

• 1 tsp salt

• 1/2 tsp white pepper powder

• 3 tbsp water

• 1 pack round wonton/dumpling wrappers
  

Method

01 In a large bowl, combine the minced meat, chopped chives/scallions, minced ginger, Shaoxing wine, sesame oil, vegetable oil, light soy sauce, salt, pepper and water.

02 Stir vigorously with a pair of chopsticks for 6-8 mins until everything is well combined. It should look like a paste now.

03 To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Make some pleats at the top if desired. Pinch the edges to make sure it’s completely sealed. Repeat until all the filling is used up.

04 Place the wrapped dumplings on a baking pan lined with parchment. Make sure the dumplings aren’t sticking together.

04 Prepare a steamer. Make sure the water is boiling rapidly before placing the dumplings into the steamer.

04 Steam dumplings at medium high heat for 20mins. Remove from steamer and place on your serving dish. Serve hot with your favorite dipping sauce(light soy sauce/Chinese black vinegar/chilli sauce/sri racha).

Notes

If you prefer, you may also boil or pan fry these dumplings.
To boil:
Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente.
To pan-fry:
Heat 2 tbsp oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.