Steamed Thai Dumplings
A two-bite treasure, these easy dumplings are perfect party food. Coming from Angela at Spice or Die, you'll have you guests knocking them back one by one. Jam packed with goodness, this is one of the best party appetizer recipes.
- 1 pound ground pork
- 12 ounces crab meat (optional)
- 3/4 pound raw shrimp, minced
- 4 tablespoons straw mushrooms, minced
- 4 tablespoons carrot, minced
- 1/2 shallot, minced
- 8 ounces water chestnuts, finely diced
- 1 egg
- 4 tablespoons corn starch
- 2 tablespoons fish starch (nouc mam)
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons white pepper
- 1/4 teaspoon fresh ginger, minced
- 2 teaspoons sugar
- 1/2 cup water
- 8 ounces chicken boullion
- wonton wrappers
- napa cabbage leaves
- 4 ounces lump crab meat (optional)
Mix all ingredients (except wrappers, reserved lump crabmeat and cabbage) in a bowl, stirring well.
Add tablespoon sized portions of the filling to the wrapper and gently bring the points of the wrapper all to the center of the dumpling. The filling should hold the points in place.
Set the dumpling down on a lightly-floured baking sheet. Top the dumpling with a lump of crab meat. Continue filling all of the dumplings.
Line a steamer (bamboo works well) with napa cabbage leaves. This will prevent the dumplings from sticking and from messing up your steamer. Bring the water under the steamer to a boil.
Place dumplings into the steamer, making sure that they do not touch. Put the steamer basket over the water and steam for around 6-8 minutes, or until the pork is cooked all the way through.
Top with fried shallots and cilantro leaves. Serve with a sweet soy dipping sauce.