Pork Dumplings with Soy Mustard Vinaigrette
Yield: 20-40 dumplings, depending on filling amount / 2 cups of Soy Mustard Vinaigrette
Cook Time: 5 minutes per batch
Tips: A bamboo steamer or stainless steel steamer may be used. Dumplings may be boiled in water (though steaming method is recommended). Placing parchment paper cut to fit the bottoms of each steamer section, then punctured with multiple holes (to allow steam to pass through) will prevent the shumai from sticking to the steamer.
Suggestion: Serve shumai (dumplings) on a tray or plate with raised edges over the Soy Mustard Vinaigrette, or serve Soy Mustard Vinaigrette on the side for dipping. (Note: Dumplings will taste sweeter without the Vinaigrette.)
Ingredients
- Soy Mustard Vinaigrette
- 1/2 cup dry mustard
- 1 cup rice vinegar
- 1 cup soy sauce
- Pork Shumai
- 1 lb. pork shoulder (or pork butt)
- 1 cup soy sauce
- 1/2 cup sugar
- 2 tablespoons grated ginger root
- 1 tablespoon grated garlic
- 1 package wonton skins
- Soy Mustard Vinaigrette (recipe follows)
Directions
Soy Mustard Vinaigrette
Place mustard in a bowl. Dilute with a small amount of rice vinegar to form into paste. Add the remaining rice vinegar and soy sauce and slowly whisk to combine. Allow to sit for 1 hour to blend flavors before using.
Pork Shumai
Trim fat off of pork, then cut into 1 to 1 1/2-inch cubes and place in a food processor. Process the pork using the pulse mode until pork is evenly shredded (about 15-30 seconds). Transfer shredded pork to a mixing bowl and add soy sauce, sugar,
ginger and garlic. Stir or mix with hands until thoroughly combined.
If desired, cut corners off of wonton skins to create circles (this will eliminate excess wonton skin from tops of wrapped dumplings, though is not mandatory). Place about 1 teaspoon of the mixture in the center of each wonton skin, then place filled wonton skin into the palm of one hand. Cup your hand to help bring up edges of wonton skin around pork mixture, while using your other hand to help bring all edges up and around the pork. Bring top edges together and twist to seal the mixture inside, using a little water to adhere the folds of the wonton skin if necessary. (Tip: Keep a small bowl of water near preparation area.)
Cut pieces of parchment paper to fit the bottoms of a bamboo steamer (parchment paper will help prevent dumplings from sticking to bottoms of steamer.) Punch several small holes through the parchment paper to allow steam to pass through.
Place dumplings on parchment paper in steamer at least 1/2 inch apart. Put sections together and cover with steamer top. Bring about 1/2 inch of water to a boil in a wok or large pot. Carefully place steamer in boiling water and steam for 5 minutes, adding a little water as necessary if water almost boils away. Once cooked, remove steamer from wok or pot and turn off heat.
Pour enough of the Soy Mustard Vinaigrette to cover the bottom of a plate or tray with raised edges. Gently lift dumplings, one at a time from parchment paper and arrange on top of vinaigrette. If desired, sprinkle with chopped chives and garnish with watercress.
If desired, cut corners off of wonton skins to create circles (this will eliminate excess wonton skin from tops of wrapped dumplings, though is not mandatory). Place about 1 teaspoon of the mixture in the center of each wonton skin, then place filled wonton skin into the palm of one hand. Cup your hand to help bring up edges of wonton skin around pork mixture, while using your other hand to help bring all edges up and around the pork. Bring top edges together and twist to seal the mixture inside, using a little water to adhere the folds of the wonton skin if necessary. (Tip: Keep a small bowl of water near preparation area.)
Cut pieces of parchment paper to fit the bottoms of a bamboo steamer (parchment paper will help prevent dumplings from sticking to bottoms of steamer.) Punch several small holes through the parchment paper to allow steam to pass through.
Place dumplings on parchment paper in steamer at least 1/2 inch apart. Put sections together and cover with steamer top. Bring about 1/2 inch of water to a boil in a wok or large pot. Carefully place steamer in boiling water and steam for 5 minutes, adding a little water as necessary if water almost boils away. Once cooked, remove steamer from wok or pot and turn off heat.
Pour enough of the Soy Mustard Vinaigrette to cover the bottom of a plate or tray with raised edges. Gently lift dumplings, one at a time from parchment paper and arrange on top of vinaigrette. If desired, sprinkle with chopped chives and garnish with watercress.