Steamed Pork Dumplings

[slcolman]

Steamed Pork Dumplings

1 lb (450 g) ground pork
1 Tbs (15 ml) rice wine
1 Tbs (15 ml) soy sauce
1 tsp (5 ml) sugar
1 Tbs (15 ml) cornstarch
Salt and freshly ground pepper to taste
2 leaves Napa cabbage (Chinese cabbage, celery
cabbage), finely chopped
1/4 cup (60 ml) finely chopped bamboo shoots
1/2 lb (225 g) 3-inch (8 cm) round wonton or sao mai wrappers

Combine the pork, rice wine, soy sauce, sugar, cornstarch, salt,
and pepper in a bowl and stir to combine thoroughly. Add the Napa
cabbage and bamboo shoots, stirring to combine. Place a wonton
wrapper in the palm of your hand, cupping it loosely. Place 1
tablespoon (15 ml) of the filling in the center and gather the sides
of the wrapper around the filling tightly, allowing it to pleat naturally,
while pressing the top of the filling to keep it inside the wrapper.
Squeeze the center of the wrapper to make a slightly hour-glass
shape, and press the bottom of the wrapper to make it flat so it
will stand upright. Repeat with the remaining filling and wrappers.
Place on a plate slightly smaller in diameter than the pot you plan
to steam them in. Add about 2 inches (5 cm) of water to a steamer
pot and bring to a boil. Place the plate with the dumplings on the
steamer rack, cover tightly, and steam for 30 minutes. Serve the
dumplings directly from the plate you steamed them on, placed on
top of another larger plate. Makes about 2 dozen dumplings.