Bamboo Steamed Dumplings
Next time I make these little dumplings, I need to make sure to set up a system for assembly.
I threw them together on a whim after a Thursday night grocery shopping trip where I picked up (among other things) wonton wrappers, bok choy, ground pork/beef combo, and ginger.
Fun fact about the trip: Cost = $86, total coupons/sales = $36, final amount = $50!
I had all the other fixings in our cabinet from making Thai Peanut Noodle Salad. And speaking of cabinet, before I dive into the recipe, check out our fully stocked, OCD-organized, chock-full-o-goodness cabinet!
I think I need to submit this to Things Organized Neatly. Hidden behind the canned goods? 4 gigantic cans (100 oz each) of crushed tomatoes from BJ’s that were $3 each. Um, hello? No brainer! I use canned tomatoes for homemade pasta sauce, chili, pizza sauce, soups, etc. Such a great find! Please disregard all of the chips and sugary cereal…I do live with Kman, after all! Ok, granted, the Doritos are mine. Spicy n’ Sweet is the best flavor in the history of the world!
Where was I? Oh yes. DUMPLINGS!
I have vivid memories of making these with my mom when I was younger, usually for New Year’s Eve. We’d make up a giant batch of these and she, my dad, and I would have them for dinner while waiting for the ball to drop. After performing a heroic rescue of my bamboo steamer from my old apartment in San Francisco, I knew it was time to dust it off and put it to use.
Steamed Dumplings
Yields: A buttload. I made about 40, and saved the rest of the mixture to use tomorrow.
Ingredients
- 100 (3.5 inch square) wonton wrappers
- 1 3/4 pounds ground pork (can be pork, beef, or chicken)
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 2 cups finely shredded bok choy
Directions
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 teaspoon of pork filling onto each wonton skin. Moisten edges with water and bring edges together in the middle (see below). Set dumplings aside on a lightly floured surface until ready to cook.
- Place 2 inches of water in the bottom of a wok, and bring to boil. Steam dumplings in a covered bamboo steamer on top of wok for about 15 minutes. Serve immediately!
- 3 tbsp peanut butter
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp soy sauce
- smidge of chili garlic sauce
6 comments
Sounds delicious.
Oh gosh I love dumplings so much – these look awesome! And I’m especially intrigued by the wrapper recipe, so I don’t have to keep storebought wrappers around when I have a hunger for dumplings.
These sound so yummy and I want to try them sometime. Is there a way to steam them if you don’t have a bamboo steamer?
Looove dumplings! I had a really hard time finding good wonton/gyoza wrappers in the stores around here – so I just made my own. Much easier than you’d think! Yours look fabulous.
Thank you! I can’t wait to try making my own. But I might keep some on hand, since I heard you can find them super cheap in Chinatown in NYC. I must investigate
I want to make these!! They look amazing!!
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