Sunday, 18 November 2012

PauPau Steam Pork Dumpling

Dumplings can be served as appetizer or even main course, and it is quite popular among Chinese dishes. Overall, there have variety types of dumplings and also methods of cooking dumpling. You can either pan-fry and then steam (called pot-stickers), boil and then pan-fry (called pot-stickers), steam or boiling.

There also few types of dumpling skin, the ordinary Chinese dumpling skin is in light yellow color, but this time I am choosing the white dumpling skin (Gyoza Dumpling Skin).

Today I am going to cook "Steamed Pork Dumpling", hope that you will enjoy it too!


Ingredients: (to marinate)
500g minced pork
1 carrot (finely chopped)
250gm mushroom (finely chopped)
3 ~ 4 tablespoon Worcestershire sauce
2 ~ 3 tablespoon light soy sauce (to taste)
2 tablespoon sesame oil

Ingredients:
Gyoza skin (1 pack)


Directions:
Marinated all the ingredients and mix well. Place in the fridge for at least 30 minutes.
Place a gyoza skin on your left hand. Scoop a meat filling and put at the center of the gyoza skin.
Use the tablespoon and flatten the meat filling into a big round shape.
Wet your fingertip with some water and draw all the gyoza skin edges with water.
Place the pork dumpling into steamer (boiling condition) for about 8 ~ 10 minutes or until the meat filling is cooked.

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