Steamed Pork And Shrimp Dumplings Recipes

Steps:

• Dissolve sugar, butter, yeast, and salt into the warm water and milk. Stir in as much flour as you can until you get smooth, elastic dough. If the dough is sticky, add more flour. If the loaf is too dry, add more milk and knead until it's the right consistency; smooth and elastic. Let rest until doubled in size, 30 to 60 minutes.
• While dough rests, mince the water chestnuts, shrimp, and green onions.
• Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add barbecue sauce, shrimp, water chestnuts, and green onions; saute until heated through, 3 to 4 minutes. Remove from heat.
• Take a handful of dough and flatten it in your hand. Add a spoonful of the filling and seal the dough around the filling by pressing with your fingers, making sure you have a nice, round bun. Set the bun on the counter as you continue making buns. Allow buns to rise for 20 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns in batches, about 1 inch apart; cover, and steam until cooked through, about 20 minutes. Serve hot.

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

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.