Pork Steamed Dumplings

Contributed By: Kay Davis


For dough:
4 cups all purpose flour
1 tsp. salt
2 eggs, beaten
1 cup cold water

2 stalks Chinese celery cabbage (or regular celery If Chinese not available)
1 lb. pork, ground
1 tblsp. Rice wine or dry sherry
1 tblsp. Soy sauce
2 tsp. salt
1 tsp. sugar
? cup finely chopped bamboo shoots
1 tblsp. Cornstarch
into a fine dice. Squeeze out as much


For dough:
Put flour and salt in a bowl, make a well in center and pour into it the eggs and cold water. With fingers or a spoon, mix the flour and liquid ingredients together until they can be gathered into a soft ball. Knead the dough for 4-5 minutes, or until it is smooth but still soft. Do not over knead or the dough will become stiff. Roll out dough 1/16 inch thick and cut out 3 inch circles. If you are not going to use it immediately cover with a damp cloth.

Cut off root end and wilted green of celery cabbage. Wash stalks and chop into a fine dice. Squeeze out as much water as possible.
Combine all ingredients in a bowl.
To fill each dumpling, put 1 tblsp. Of filling into the center of dough which you are holding in the palm of your hand. Gather the edges and bring to center and twist closed. Tap dumpling on a flat surface to allow the dumpling to stand.

Place water in the bottom of a steamer to within 1 inch of the steamer rack. Place dumplings on rack and cover with lid. Steam for 30 minutes.
Put on serving plate and serve with soy sauce or your favorite Chinese sauce or mustard.

Helpful Hints:

Makes four dozen.

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