Steamed dumplings were likely created independently in several different ethnic cuisines as a way to stretch a small amount of meat to feed more people. A pound of pork may not be enough to feed a family, but once it’s mixed with some vegetables like cabbage and onions and wrapped in dough, it becomes a meal. Recipes for similar dishes have been found as far back as ancient Rome.
According to legend, Chinese dumplings were invented by Zhang Zhongjian during the Han Dynasty. After noticing people suffering from frostbitten ears, he decided to make a recipe to help them. He cooked some mutton, chili, and healing herbs together and wrapped it in scraps of dough. He folded the dumplings to look like ears, boiled them, and shared them with the people suffering. Despite whether they helped with frostbite, the dumplings were a hit and became a staple Chinese dish that was later brought to the New World by immigrants.
Recipe Servings: 6
Ingredients
- 1¾ lbs ground pork
- 1 Tbsp fresh ginger root, minced
- 4 garlic cloves, minced
- 2 Tbsp green onion, thinly sliced
- 4 Tbsp soy sauce
- 3 Tbsp sesame oil
- 1 egg, beaten
- 5 cups Chinese cabbage, finely shredded
- 1 package (12–16 oz) wonton wrappers (3.5-inch squares)
Directions
- Stir together the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, and cabbage in a large bowl until well mixed.
- Place a heaping tablespoon of the mixture into the center of a wonton wrapper.
- Moisten the edges of the wrapper using water and fold them over to form a triangle shape. Roll the edges slightly to seal the filling inside. Set dumpling aside until ready to cook.
- Repeat steps two and three until all the filling is used or until you’ve made the desired amount. Leftover mixture can be saved for another day in the refrigerator or freezer.
- Steam the dumplings in a covered bamboo or metal steamer for 15–20 minutes. Most likely the dumplings will need to be cooked in several batches depending on the number being prepared and the size of the steamer.
- Serve immediately with optional dipping sauces such as hoisin sauce or hot mustard.
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