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Thai-Style Steamed Dumplings with Coriander Dipping Sauce

For, the filling:

1/4

cup

minced scallion

1

pound

ground pork

2

teaspoons

minced peeled fresh ginger

1

red bell pepper, minced (about 1/2 cup)

2/3

cup

minced cabbage

1

garlic clove, minced

1/4

teaspoon

Asian sesame oil

1 1/2

tablespoons

soy sauce

2

tablespoons

finely chopped fresh coriander

1

large

egg, beaten lightly

Salt, and freshly ground black pepper

60

shao mai wrappers, (round wrappers), see note, thawed, if frozen

Cornstarch,, for dusting the baking sheet

1

Make the filling: In a bowl, combine well the scallion, the pork, the

2

ginger, the bell pepper, the cabbage, the garlic, the oil, the soy sauce,

3

the coriander, the egg, and salt and pepper, to taste, and chill the

4

filling for at least 1 hour or overnight.

5

Put about 1 heaping teaspoon of the filling in the center of 1 of the

6

wrappers and moisten the edge of the wrapper. Gather the edge of the

7

wrapper up and around the filling and form a waist with the wrapper,

8

pushing the dumpling from the bottom and keeping the filling level with

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the top of the wrapper. (The filling should not be enclosed.) Continue to

10

make dumplings with the remaining wrappers and filling in the same manner

11

and arrange them in 1 layer on a baking sheet lined with waxed paper

12

dusted lightly with the cornstarch. (The dumplings may be prepared up to

13

this point 8 hours in advance and kept uncovered and chilled or 1 month in

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advance and kept covered tightly and frozen. If the dumplings are frozen,

15

do not thaw them in advance.)

16

In a large non-stick skillet, heat 1 tablespoon of the oil over high heat

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until it is hot but not smoking and in it fry half the dumplings, flat

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sides down, over moderately high heat for 1 minute, or until the

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undersides are golden. Add 1/2 cup water and steam the dumplings, covered,

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over moderate heat for 3 minutes, or until the pork is cooked through. (If

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using frozen dumplings, fry them, frozen, for 1 minute, or until the

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undersides are golden, and steam them, adding 3/4 cup water per batch,

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covered, for 8 to 10 minutes, or until the pork is cooked through.) Add

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the remaining 1 tablespoon oil to the skillet and cook the remaining

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dumplings in the same manner. Garnish the dumplings with the coriander

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sprigs and serve them with the sauce.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (27.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1381.9

Calories From Fat (67%)

929.78

% Daily Value

Total Fat 103.3g

159%

Saturated Fat 37.45g

187%

Cholesterol 512.59mg

171%

Sodium 1116.41mg

47%

Potassium 2077.22mg

59%

Total Carbohydrates 22.78g

8%

Fiber 9.66g

39%

Sugar 8.97g

 

Protein 88.93g

178%