Steamed Pork Dumplings

Steamed Pork Dumplings

1 lb ground pork
1 Tbs rice wine
1 Tbs soy sauce
1 tsp sugar
1 Tbs cornstarch
Salt and freshly ground pepper to taste
2 leaves Napa cabbage (Chinese cabbage, celery
cabbage), finely chopped
1/4 cup (60 ml) finely chopped bamboo shoots
1/2 lb (225 g) 3-inch (8 cm) round wonton or sao
mai wrappers

Combine the pork, rice wine, soy sauce, sugar,
cornstarch, salt, and pepper in a bowl and stir
to combine thoroughly. Add the Napa cabbage
and bamboo shoots, stirring to combine.

Place a wonton wrapper in the palm of your hand,
cupping it loosely. Place 1 tablespoon (15 ml)
of the filling in the center and gather the sides
of the wrapper around the filling tightly,
allowing it to pleat naturally,while pressing the
top of the filling to keep it inside the wrapper.
Squeeze the center of the wrapper to make a
slightly hour-glass shape, and press the bottom
of the wrapper to make it flat so it will stand upright.

Repeat with the remaining filling and wrappers.
Place on a plate slightly smaller in diameter than
the pot you plan to steam them in.

Add about 2 inches (5 cm) of water to a steamer
pot and bring to a boil. Place the plate with the
dumplings on the steamer rack, cover tightly,
and steam for 30 minutes.

Serve the dumplings directly from the plate
you steamed them on, placed on top of another
larger plate. Makes about 2 dozen dumplings.