How To Steam Frozen Dumplings Without A Steamer

How To Make Dumplings Without A Steamer

How To Brand Dumplings Without A Steamer

September 28, 2016

(photo: Kris Lindenmuth) — Homemade pork and scallion dumplings, no special equipment required whatsoever! (Photo: Kris Lindenmuth.)

The 24-hour interval before the last Nutrient Republic Test Kitchen, I saw the triple-tiered bamboo steamer in utilise at our studio. The next day, as I prepared to make dumplings, information technology was nowhere to be constitute. Thankfully, I also don't have a steamer at home. Well, it's not thankful I don't have a steamer; I demand to get 1 of those! Simply I've been using this unproblematic aluminum foil and ceramic plate hack since college to mass-produce delicious homemade food for my friends.

You tin can take fresh, steaming hot pork and scallion dumplings on the table in 45 minutes — even less if someone'due south helping you fold them! Dumpling making is a great easily-on activity for a dinner party'south offset grade that incorporates your guests' cooking skills at any level.

Ingredients

Dipping sauce

2 tablespoons soy sauce
i tablespoon rice vinegar
i/two teaspoon granulated saccharide
one/ii teaspoon finely grated ginger root
1 modest clove garlic, minced
sriracha or chili garlic sauce, to gustation (optional)

Filling

1 pound fat basis pork
1 1/2 tablespoons freshly grated ginger root
3 cloves garlic, minced
2 scallions, trimmed and very finely sliced
three tablespoons soy sauce (low-sodium if you prefer)
1 tablespoon toasted sesame oil, plus more than for oiling the plates
ii tablespoons Chinese rice wine

Dumplings

1 pack dumpling wrappers
1 large egg, beaten well with 1 tablespoon of water

Directions

For the dipping sauce

Combine all dipping sauce ingredients in a small pot.
Bring to a simmer, then allow to cool before transferring to a small bowl and serving.

For the filling

In a big basin, combine the ground pork with the ginger, garlic, scallions, soy sauce, sesame oil and rice wine using your hands.
Identify a heaped tablespoon of filling in the middle of a dumpling skin.
Dip your finger into the egg wash, then trace around the edge of the dumpling pare.

Pinch it closed.
Create a crimp along the edge using the "fold and pinch" method until you accept 4-5 crimps.

Ready aside on a plate and repeat until all the filling has been used up.
Make three large balls of aluminum foil.

They don't have to exist tightly packed, but they should all be relatively the same size and shape.
Place the assurance in a large pot and lay a ceramic plate on summit to make sure it'southward fairly level.
Add a few inches of water, bring to a boil, and so lower to a medium simmer.
Rub a little sesame oil on the plate, then place as many dumplings as will fit on height (without crowding).
Gently lower the plate onto the foil balls, then embrace pot with a lid.

Permit steam for vii-viii minutes or until cooked through. Don't overcook, or your dumplings volition be strong and soggy.
Be careful when removing the plate from the pot — it'll be very hot!

Slide the dumplings onto a serving platter and repeat using the uncooked dumplings until they're all ready.
Serve with dipping sauce.