Learn to make Pork Dumplings with me! :D
Have you ever had the most delicious Dim Sum in your life? Ever felt like you left the restaurant wanting to eat more of it everyday? Well, now you can!! 🙂
Haha, I thought I’d spice up my blog with something new… a recipe blog! I made a time lapse of myself making Pork Dumplings, also known as “Sui Mai” in Chinese. The lighting isn’t great because I made this around midnight. Each photo I used my flash. Omg, talk about getting a huge headache while my flash flashed 500+ times in my face!! Also while making the time lapse, I had the tripod right in front of my cutting board. I didn’t want to be in front of the camera so I pretty much chopped everything standing on the side of my tripod (hence why you see me at a diagonal in the time lapse). Alright, hope you and enjoy and maybe one day you can make these, too! 😀
P.S., There are many versions on how to make pork dumplings. This is just one way. I’m no expert… But this is my way of making it :).
Pork Dumplings – “Sui Mai”
(Everything in the photo is doubled the ingredients I have listed below)
- 1 lb. ground pork
- 1/2 lb. chopped shrimped
- 1 tsp salt
- 1/2 tsp sugar
- 1 tbsp black pepper
- 2 tbsp cornstarch
- 1 tbsp peeled and minced fresh ginger
- 2 tbsp chopped cilantro
- 1tbsp sesame oil
- 1 small can of waterchest nuts
- 1 packet of “Sui Mai” Wrappers (usually found in any Asian Market store)
tsp = teaspoon
tbsp = tablespoon
Chop up shrimp into tiny pieces (the size of a pebble)
Mince the ginger
Chop up cilantro
Chop up waterchest nuts (same size as shrimp)
Mix ALL ingredients listed above together in a big bowl (except the Sui Mai wrappers)
Time to wrap! Take one “Sui Mai” wrapper, place in one hand in your palm. Take a tablespoon (or 2) and place into the center of the wrapper.
To wrap, simple bring the sides of the wrapper up to center of the pork mixture. Scrunch each side while doing so.
Your dumpling should look something like this:
Alright! Now you are ready to steam. You can use a bamboo steamer or a big pan to steam these little babies. If you are using a bamboo steamer, you can place napa cabbage on the bottom of the steamer and put the dumplings on top of it. If you don’t have a bamboo steamer like me, you can use a big pan to steam them. Simply fill the pan with 1 inch of water, and place a metal rack in the center (the rack will lift the plate off the water). Now, place your plate of dumplings in the steamer. I used a glass plate to do this. I believe ceramic will work, too. Don’t use plastic plates!
Steam for 20 minutes!
(Don’t forget to put oil on the plate so they won’t stick!! I made this mistake, that’s why my wrappers are falling off my dumplings).
This photo shows the pork dumplings after you have steamed for 20 minutes.
And now… you’re done!!! 🙂
Serve with soy sauce and you’re good to go!
Now, if you didn’t follow anything I just said (coz I’m a horrible explainer), go ahead and watch the time lapse. 🙂
If you cannot view the time lapse, head over to YouTube to see it.