Steamed Sticky Rice Dumplings With Shrimp And Pork Recipes

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SHANGHAI STYLE PORK ZONGZI (STICKY RICE DUMPLINGS)



Shanghai Style Pork Zongzi (Sticky Rice Dumplings) image

Zongzi, or sticky rice dumplings, are almost like a Chinese version of the tamale--sticky rice is wrapped in bamboo leaves with other fillings, and steamed. This recipe makes about 3 dozen!

Provided by Judy

Categories     Rice

Time 16h

Number Of Ingredients 16

75-80 dried bamboo leaves ((2 to 3 leaves per zongzi))
5 pounds uncooked short grain sticky rice ((also called glutinous rice, or "sweet rice"))
3 pounds pork belly ((and/or pork shoulder))
Kitchen twine to tie the zongzi
¼ cup light soy sauce
3 tablespoons dark soy sauce
4 teaspoons salt
5 tablespoons sugar
3 tablespoons Shaoxing wine
1 teaspoon white pepper
1 teaspoon five spice powder
¼ cup water ((you may not need this, but if you do, you'll add 2 tablespoons at a time))
5 tablespoons light soy sauce
5 tablespoons dark soy sauce
1½ tablespoons sugar
2½ tablespoons salt

Steps:

  • The night before: Soak the zongzi leaves by weighing them down in a bowl of water with a heavy object. They should be completely submerged. In a large container, soak the glutinous rice in water, making sure the water level is 3-4 inches above the rice, as it will expand considerably as it soaks. Cut the pork belly into 1-inch x 2-inch chunks. Combine the pork with all the marinade ingredients except the water (the light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, white pepper, and five-spice powder), and mix everything well. It may seem like a lot of salt, but the rice will absorb the saltiness during the cooking process. If there is no visible liquid after mixing, add water, 2 tablespoons at a time. Pork can soak up a lot of liquid and the liquid will help to keep it moist. The pork marinade should be wet, but without too much liquid pooling at the bottom.
  • The next day: Completely drain the rice using a fine-meshed colander or sieve. Mix in the rice marinade ingredients (the light soy sauce, dark soy sauce, sugar, and salt), and mix everything well. Set aside, and marinate for about 30 minutes. In the meantime, wash each leaf front and back with a soft cloth, and rinse. Transfer them to a bowl of fresh water until you're ready to wrap the zongzi so they don't dry out. Lay out all the components: the pork, the rice, zongzi leaves, and kitchen twine. Now you're ready to start wrapping zongzi! Follow the step-by-step photos on how to wrap them. There will be visible sauce at the bottom of the rice when you get to the end, simply drain it out once you start to see this, as you don't want any excess liquid in the zongzi.
  • To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. Ideally, there will be no visible gaps. If necessary, put a large heatproof plate directly on top of the zongzi to weigh them down. Fill the pot with cold water until they are completely submerged. Place the pot on the stove over high heat. Once the water boils, turn the heat to medium-low, and let it simmer for at least 4-5 hours. The water should be "moving" at a light simmer; definitely not boiling. Check the pot fairly often to make sure the zongzi are always submerged in water. Add only boiling water so the water temperature never gets too low.

Nutrition Facts : Calories 439 kcal, Carbohydrate 54 g, Protein 9 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 991 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

STEAMED SHRIMP DUMPLINGS



Steamed Shrimp Dumplings image

Provided by Food Network Kitchen

Time 1h40m

Yield 36 servings

Number Of Ingredients 11

1 large egg white
3/4 pound large shrimp, peeled, deveined and finely chopped
1/3 cup finely chopped peeled jicama or water chestnuts
2 scallions, finely chopped
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon toasted sesame oil
Kosher salt
1/2 teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen

Steps:

  • Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
  • Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
  • Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
  • Ponzu Dipping Sauce
  • Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
  • Photography by Levi Brown

PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE



Pork and Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe image

Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.

Provided by Shao Z.

Categories     Appetizer     Snack     Lunch     Appetizers and Hors d'Oeuvres     Breakfast and Brunch     Snacks

Time 2h

Yield 15

Number Of Ingredients 14

1/4 pound shrimp, shelled and deveined
1 tablespoon baking soda
1/2 pound bonesless pork, such as shoulder, cut into large cubes
2 ounces pork fat, such as fatback or fatty belly, finely diced
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons cornstarch
2 teaspoons Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon extra-virgin olive oil
1/2 teaspoon finely grated fresh peeled ginger
1/2 teaspoon sugar
1 package extra-thin wonton wrappers or regular wonton wrappers
1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note)

Steps:

  • In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
  • To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.

Nutrition Facts : Calories 107 kcal, Carbohydrate 5 g, Cholesterol 30 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 0 g, Fat 7 g, ServingSize Makes about 15 dumplings, UnsaturatedFat 0 g

PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP



Pork and Chive Dumplings with Dried Shrimp image

Provided by Anita Lo

Categories     Wine     Pork     Steam     Lunch     Lunar New Year     Shrimp     Pan-Fry     Chive     Cabbage     Sesame     Soy Sauce     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes about 40 dumplings

Number Of Ingredients 29

For dough
2 cups all-purpose flour
3/4 teaspoon salt
For filling
2 teaspoons dried shrimp
2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
6 ounces cabbage (1/4 medium head), roughly chopped
1/2 teaspoon kosher salt
1 pound ground pork
1 bunch golden or green garlic chives, finely chopped (1/2 cup)
2 scallions (green parts only), thinly sliced on the diagonal
1 clove garlic, finely chopped
1/8 teaspoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon Asian sesame oil
1 large egg, beaten
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon cornstarch
For frying
4 1/2 tablespoons vegetable oil
For dipping sauce
1/4 cup soy sauce
1/3 cup unseasoned rice vinegar
1 teaspoon Sriracha (Southeast Asian chile sauce)
1 scallion (green part only), thinly sliced on the diagonal
Special Equipment
2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

Steps:

  • Make dough
  • In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
  • While dough rests, make filling
  • In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
  • Roll out wrappers
  • Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
  • Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
  • Fill and pleat dumplings
  • Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
  • Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
  • To steam dumplings
  • In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
  • To pan-fry dumplings
  • In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
  • While dumplings are cooking, make dipping sauce
  • In medium bowl, stir together all ingredients.
  • Serve dumplings warm with dipping sauce.

CHINESE STICKY RICE DUMPLINGS



Chinese Sticky Rice Dumplings image

A Dim Sum dish. These dumplings are made from sticky or glutinous rice flour and have a soft chewy texture. This version has a pork and prawn filling. You can have fun making new filling combinations for these little dumplings. For a vegetarian version you could add more veges and use finely chopped tofu (you would need to thoroughly remove excess liquid from the tofu). This dish can be cooked gluten free by ensuring the cornflour and soy sauce used are GF. Glutinous rice does not contain any gluten. These are time consuming to make, but will impress!

Provided by Jubes

Categories     Chinese

Time 1h15m

Yield 24 dumplings, 6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
200 g pork fillets
200 g fresh prawns, uncooked
3 teaspoons cornflour
1 tablespoon shaosing Chinese wine or 1 tablespoon dry sherry
1/2 teaspoon salt
3 dried Chinese mushrooms
1/4 cup diced bamboo shoot
1 tablespoon finely chopped spring onion
1/2 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon cornflour, dissolved in 1/4 cup water
1/2 cup sugar
1 cup hot water
3 cups glutinous-rice flour
sesame seeds
oil (for deep frying)

Steps:

  • Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
  • Meanwhile -- chop the pork and the prawns finely. Do not mince them.
  • Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
  • Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
  • Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
  • FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
  • Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
  • Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
  • Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
  • Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
  • TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
  • Note- cooking time does not include overnight cooling.

Nutrition Facts : Calories 482.2, Fat 7.9, SaturatedFat 1.5, Cholesterol 63, Sodium 401.6, Carbohydrate 84.6, Fiber 2.5, Sugar 17.7, Protein 16.8

STEAMED PORK AND SHRIMP DUMPLINGS



Steamed Pork and Shrimp Dumplings image

These delicious dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner. -Steve Niederloh, Champlin, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 52 dumplings.

Number Of Ingredients 16

1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh gingerroot
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves
DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil

Steps:

  • Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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