Throw in some extra scallions if you have any for good measure. As a sauce for serving, I like to keep it simple with some soy sauce and a few drops of Tabasco sauce.
After that remove them from the steamer and serve them immediately before they cool down. If you want, you can garnish the dumplings before or after steaming with some extra scallions like I did or you could add sesame seeds, edamame, peas, or a variety of other items. When you’re ready, bring the covered dumplings in the steamer basket over to the steamer, place the basket, and steam them for 8 to 10 minutes (don’t oversteam or the cornstarch will break down and you’ll lose some of the texture!). If you haven’t already, bring the water in your steamer up to a boil.There should be space between each one so that they don’t stick together! If you need to do more than one batch, just keep making dumpling and place them to the side on a plate so that you can steam the next batch right after the first one. Place the completed dumpling into the steamer basket and repeat the steps to make dumplings until the basket is full.They will end up looking like a crumpled star with an opening at the top to see the pork (or no opening if you used a little less filling). There are all kinds of ways to fold dumpling wrappers to make them pretty, but I’m not a fancy man, so I just fold them up around the pork. Then fold up the edges of the wrapper around the pork starting in one spot and working your way around in a circular motion pinching/pleating the wrapper into folds. Using your hands or a tablespoon, scoop a small amount of pork into the middle of the wrapper.
This helps the wrapper to cling to itself when folding it closed.
#Dim sum dumplings free
Using your finger from your free hand, dip it into the cold water and lightly run it along the edges of the dumpling wrapper. Place a wrapper flat in the palm of one hand.Get the dumpling wrappers ready (you can cover them lightly with a damp, but not dripping, paper towel to keep them from drying out while you are making the dumplings).Fill a small cup or bowl with some cold water.Mix the ingredients thoroughly using your hands (latex gloves are useful here), but don’t pack the mixture.I didn’t just prepare my ground pork on a cutting board. Despite what it looks like, there is a glass bowl in the picture below. In a large bowl, place 1 pound of ground pork, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and the three diced scallion sprigs.Place the steamer with the parchment paper to the side so that you can fill it with dumplings.If you don’t have parchment paper to keep the dumplings from sticking to the steamer, you can also spray some cooking spray lightly on the surface of the steamer. I used one rice cooker with a steamer attachment, so I needed to steam two batches. Poke holes in the paper to allow the steam to get through. Cut parchment paper so that it fits into the bottom of your steamer(s).
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