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Steamed Dumplings

My recipe – you may find better on the net.

250 grams of minced pork
1 cup finely chopped shallots
1 cup grated carrot
1 cup wombok cabbage
1/4 cup chopped water chestnuts
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons corn flour
1 egg yoke

Mix all ingredients well. Add pepper to taste, but omit salt due to soy sauce.

Add 1-2 tablespoons to a square dim sum wrapper. I buy mine from the dairy / cold meats case at IGA). Wipe water on each edge with your finger.

There are several ways to fold the dumplings (see photos below), and it is best to cook them immediately upon making them. If you are intending on making bulk and freezing them (which I do!), place them on wax paper (or baking paper) so that they are not touching, and freeze them in a container until needed.

 

Variations:

You can add mushrooms, a couple of finely chopped green prawns or corn kernels if desired.

 

Click for a video on how to fold this shape

 

 

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