Q: Can I substitute another vegetable for carrots in this recipe?
A: Yes, you can use other vegetables like cabbage or mushrooms, but it may slightly alter the taste and texture of the dumplings.
Q: How important is it to let the dough rest?
A: Allowing the dough to rest for half an hour is crucial as it helps in gluten development, making the dumpling wrappers easier to handle and more tender.
Q: Is there an alternative to steaming for cooking these dumplings?
A: While steaming is the recommended method, you can also boil or pan-fry these dumplings for a different texture and flavor.
Q: Can I make the dumplings in advance?
A: Yes, you can prepare the dumplings and store them in the refrigerator for a day or freeze them for longer storage. Just steam them directly from frozen, adding a few extra minutes to the cooking time.
Pork and Carrot Steamed Dumplings
Notes
- Pork: 500 grams
- Carrot: 1 medium-sized
- Onion: 1
- Salt: 1 gram
- Cooking Wine: 1/2 tablespoon
- Oyster Sauce: 1/2 tablespoon
- Dumpling Wrappers: 30 pieces
- Fresh Chicken Juice (e.g., Totole): 1 tablespoon
- Green Onions and Ginger: As needed
- Thirteen Spices, Peanut Oil: As needed
- Prepare the main ingredients: pork, carrot, and onion.
- Mix minced green onions and ginger into the ground pork.
- Add Totole fresh chicken juice for enhanced flavor.
- Season with salt, soy sauce, oyster sauce, thirteen spices, and peanut oil; mix well.
- Stir in the chopped onions.
- Add and mix in the grated carrots.
- Prepare the dumpling filling by thoroughly mixing all the ingredients.
- Blanch the flour with boiling water, let the dough rest for 30 minutes, then start wrapping the dumplings.
- Once the dumplings are wrapped, steam them for 15 minutes in boiling water.
- Enjoy the fragrant and delicious steamed dumplings!
- Rich in protein from pork.
- Contains vitamins and fiber from carrots and onions.
- Low in saturated fats, depending on the cut of pork used.
- Can be adjusted for lower sodium content by reducing salt and soy sauce.
