1 lb Ground pork
10 Chinese dried black
-mushrooms, softened in hot
Water for 20 minutes, stems
-removed and caps
Finely chopped
2 c Minced garlic chives (Or
-substitute 2 cups minced
2 c Minced garlic chives
(Or substitute 2 cups minced
Leeks and 1 tablespoon
Minced garlic)
2 tb Minced fresh ginger
2 tb Soy sauce
2 ts Rice wine
1 1/2 ts Sesame oil
1/4 ts Freshly ground black pepper
1 Egg white, lightly beaten
1 1/2 tb Cornstarch
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.
