Beijing-style Steamed Dumplings

Ingredients

While the original Guatemalan Chuchitos are typically made with corn masa dough and filled with ingredients like meat and vegetables, Beijing-style steamed dumplings use a wheat flour dough and are filled with a mixture of minced meat, vegetables, and spices. The cooking technique also differs, as Chuchitos are typically boiled or steamed, whereas Beijing-style dumplings are exclusively steamed. We alse have the original recipe for Chuchitos, so you can check it out.

• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 100g (3.5 oz) cabbage, finely chopped 100g (3.5 oz) cabbage, finely chopped
• 50g (1.8 oz) shiitake mushrooms, soaked and finely chopped 50g (1.8 oz) shiitake mushrooms, soaked and finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 30 round dumpling wrappers 30 round dumpling wrappers
• Dipping sauce: Dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 teaspoon chili oil 1 teaspoon chili oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, cabbage, shiitake mushrooms, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Place the dumplings in a steamer lined with parchment paper or cabbage leaves, making sure they are not touching each other. Steam the dumplings over high heat for 12-15 minutes, or until the filling is cooked through and the wrappers are translucent.
4. 4.
   While the dumplings are steaming, prepare the dipping sauce by combining soy sauce, black vinegar, and chili oil in a small bowl.
5. 5.
   Once the dumplings are cooked, remove them from the steamer and serve hot with the dipping sauce.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If desired, you can substitute it with ground chicken or turkey.
• Shaoxing wine — If you don't have Shaoxing wine, you can use dry sherry as a substitute.
• Dumpling wrappers — You can find pre-made dumpling wrappers at Asian grocery stores, or you can make your own using a mixture of all-purpose flour and water.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer, line it with parchment paper or cabbage leaves.
• If you want to add a bit of crunch to the filling, you can add some finely chopped water chestnuts.
• Experiment with different dipping sauces like a combination of soy sauce, black vinegar, and minced garlic for added flavor.
• To save time, you can prepare the filling in advance and refrigerate it until you're ready to assemble the dumplings.
• If you have leftovers, you can pan-fry the dumplings for a crispy texture the next day.

Serving advice

Serve the Beijing-style steamed dumplings hot as an appetizer or as part of a dim sum feast. They pair well with a side of steamed vegetables or a refreshing cucumber salad.

Presentation advice

Arrange the steamed dumplings on a serving platter, making sure to showcase their translucent wrappers. Garnish with some chopped green onions or sesame seeds for an added touch of color.