Chinese steamed dumplings with a sesame peanut dipping sauce
Chinese cuisine · Souped Up Recipes · ♥ 7.2K likes · 216.2K views · 13 min video
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Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
- 280 g all-purpose flour
- ½ tsp salt
Bring water to a boil. Whisk the all-purpose flour and salt together.
- boiling hot water
Pour in the boiling hot water slowly while stirring the flour.
Cover and let it cool a couple of minutes, then form it into a rough dough by hand while still warm, scraping every bit of flour off the bowl.
- 2 tsp vegetable oil
Dribble in the vegetable oil and knead until absorbed.
Knead on the working surface three to five minutes, cover, rest 15 minutes to relax the gluten, then knead again until smooth and shape into a log.
- vegetable oil
- 1 cup diced onion
- ⅓ cup minced garlic
- 2½ tbsp minced ginger
Over medium heat add oil to a cold wok with the diced onion, minced garlic and minced ginger.
Stir over medium-low about 10 minutes to caramelize them; the onion need not brown completely, but watch the garlic, which burns faster.
- 2 tbsp soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp Chinese cooking wine
- 1½ tsp sugar
- black pepper
Season with soy sauce, oyster sauce, Chinese cooking wine, sugar and black pepper and mix thoroughly.
- 500 g ground pork
Pour into the ground pork and mix by hand.
Stirring the pork filling in one direction
Stir the filling in one direction for three to five minutes to develop the texture -- reversing breaks the structure and the filling goes loose.
- diced scallion
- sweet corn
Add the diced scallion and sweet corn and mix thoroughly.
Scallion and sweet corn
- flour
Roll the rested dough into a long even log and divide into 40 pieces of 11 to 12 grams, dusting lightly with flour and covering with a damp towel.
Dividing the dough and rolling wrappers
Flatten a piece by hand and roll it into a round wrapper about 2.5 inches across with a thick middle and a thin edge.
Put about 1.5 tbsp of filling in the middle, pinch the right corner up, and pleat alternately on the bottom then the top half to the end, rubbing the tip closed.
Wet a cheesecloth into the steamer, or use parchment paper poked with holes, and lay the dumplings in one by one.
Fill the pot with cold water, set the steamer on top, heat high; once steam shows, switch to medium-low and steam 12 minutes.
- 2 tbsp pure peanut butter
- 2 tsp pure sesame butter
- 1 tbsp sugar
- 4–5 tbsp boiling hot water
For the dipping sauce mix peanut butter, sesame butter and sugar, stirring in the boiling water in batches until smooth and creamy.
Peanut sesame dipping sauce
- ⅓ tsp salt
- ½ tbsp soy sauce
- ½ tbsp Chinese black vinegar
Season with salt, soy sauce and Chinese black vinegar, mix thoroughly and taste.
- chili flake
- sesame seeds
Pour into a sauce bowl and sprinkle chili flake and sesame seeds over as garnish.