Does anyone know any authentic recipes for Chinese Steamed Dumplings????

Shao Mai (Pork Dumplings)



1 pound ground pork

1 cup finely chopped water chestnuts

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

2 teaspoons sugar

2 teaspoons freshly grated ginger

2 tablespoons cornstarch

1 teaspoon coarse salt

1/2 teaspoon finely ground black pepper

30 shao mai or dumpling wrappers



Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.



Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)



When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.



SPICY DIPPING SAUCE:

1/2 cup soy sauce

2 tablespoons black vinegar, or Chinkiang vinegar

1 teaspoon chile paste

1/2 teaspoon sugar

1 tablespoon minced garlic

Combine ingredients in a small bowl and serve with Pork Dumplings.Does anyone know any authentic recipes for Chinese Steamed Dumplings????
Juicy Steamed Dumplings



Ingredients:







4 1/2 (500 g) cups flour, sifted

1 lb (500 g) lean boneless pork, minced

4 tsp soy sauce

1/2 tsp rice wine

1/2 tsp fresh ginger, chopped

2 tsp salt, or to taste

1/2 tsp sugar

4 oz (125 ml) sesame oil

1/2 tsp MSG (optional)







Directions:



1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.



2. Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest. Turn out onto a flour board and knead until firm and elastic.



3. Knead the dough again and cut into 1/2 oz (15 g) balls. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the centre is slightly thicker than the edges. Place about 1 to 1 1/2 tbsp (20 g) of filling on each circle and pinch the edges together into 18 pleats. Place the dumpling in a steamer and steam for 5 minutes over high heat.



Note: These dumplings are delicate in appearance and taste. the wrappers are thin and the filling deliciously juicy.Does anyone know any authentic recipes for Chinese Steamed Dumplings????
Buy dumplings at an Asian market, then steam them.