Chinese Pork and Mushroom Dumplings
This appetizer also makes a great breakfast.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 3½ Tbsp. soy sauce, divided
- 2 Tbsp. dark sweet soy sauce
- 1 Tbsp. white vinegar
- ¼ tsp. chopped fresh chilies
- ½ tsp. salt, divided
- 1 lbs. ground pork
- 2 medium shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- ½ cup chopped cilantro
- 1 large egg
- ½ tsp. sugar
- ¼ cup shredded dried black fungus mushrooms, soaked for 30 minutes
- ⅛ tsp. ground black pepper
- 1 package (12 oz.) wonton wrappers
- Make the sauce by combining light and dark soy sauces, vinegar, chilies, and ¼ salt in a small bowl. Set aside.
- In a mixing bowl, combine ground pork, shallots, garlic, chopped cilantro, egg, remaining 1½ tablespoons soy sauce, sugar, remaining ¼ teaspoon salt, mushrooms, and black pepper. Mix well.
- Put 1 tablespoon of the mixture in the middle of a wonton wrapper and bring the two sides up but not meeting in the middle. Now squeeze the reaming sides up leaving the filling showing in the middle. Continue until all the mixture is finished. Steam in a steamer until the meat is cooked, about 15–20 minutes. Serve with the sauce.