Thai-Style Dumplings With Coriander Dipping Sauce

Discussion in 'Food and nutrition' started by yankeegirL425, Jul 20, 2005.

  1. Thai-Style Dumplings With Coriander Dipping Sauce

    For the filling
    1/4 cup minced scallion
    1 pound ground pork
    2 teaspoons minced peeled fresh gingerroot
    1 red bell pepper, minced (about 1/2 cup)
    2/3 cup minced cabbage
    1 garlic clove, minced
    1/4 teaspoon Oriental sesame oil
    1 1/2 tablespoons soy sauce
    2 tablespoons finely chopped fresh coriander
    1 large egg, beaten lightly

    60 shao mai wrappers (round won ton wrappers, available at Oriental and
    Southeast Asian markets, specialty foods shops, and many supermarkets),
    thawed if frozen
    cornstarch for dusting the baking sheet

    For the sauce
    1 tablespoon naam pla (fish sauce, available at Oriental and Southeast
    Asian markets and some specialty foods shops)
    3 tablespoons fresh lime juice
    1 tablespoon white-wine vinegar
    1 teaspoon sugar, or to taste
    2 teaspoon minced peeled fresh gingerroot
    1 tablespoon shredded fresh mint leaves
    1 tablespoon finely chopped fresh coriander

    2 tablespoons vegetable oil
    coriander sprigs for garnish

    Make the filling:
    In a bowl combine well the scallion, the pork, the gingerroot, the bell
    pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander,
    the egg, and salt and pepper to taste and chill the filling for at
    least 1 hour or overnight.
    Put about 1 heaping teaspoon of the filling in the center of 1 of the
    wrappers and moisten the edge of the wrapper. Gather the edge of the
    wrapper up and around the filling and form a waist with the wrapper,
    pushing the dumpling from the bottom and keeping the filling level with
    the top of the wrapper. (The filling should not be enclosed.) Continue
    to make dumplings with the remaining wrappers and filling in the same
    manner and arrange them in one layer on a baking sheet lined with wax
    paper dusted lightly with the cornstarch. (The dumplings may be
    prepared up to this point 8 hours in advance and kept uncovered and
    chilled or 1 month in advance and kept covered tightly and frozen. If
    the dumplings are frozen, do not thaw them in advance.)

    Make the sauce:
    In a bowl whisk together the naam pla, the lime juice, the vinegar, the
    sugar, the gingerroot, the mint, the coriander, salt and pepper to

    In a large non-stick skillet heat 1 tablespoon of the oil over high
    heat until it is hot but not smoking and in it fry half the dumplings,
    flat sides down, over moderately high heat for 1 minute, or until the
    undersides are golden. Add 1/2 cup water and steam the dumplings,
    covered, over moderate heat for 3 minutes, or until the pork is cooked
    through. (If using frozen dumplings, fry them, frozen, for 1 minute, or
    until the undersides are golden, and steam them, adding 3/4 cup water
    per batch, covered, for 8 to 10 minutes, or until the pork is cooked
    through.) Add the remaining 1 tablespoon oil to the skillet and cook
    the remaining dumplings in the same manner. Garnish the dumplings with
    the coriander sprigs and serve them with the sauce.

    Makes 60 dumplings.

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