Steamed Chinese Dumplings

Name: Steamed Chinese Dumplings
Yield: 18 to 24 dumplings
Cuisine: China
Ingredients: 1½ cups boiling water; ½ cup tapioca flour; 2 scallions, including green parts, finely chopped; 1½ cups wheat starch; 1 can (5 ounces) water chestnuts, finely chopped; 1 teaspoon soy sauce; 1¼ pounds fresh lean pork, ground; ½ teaspoon sesame oil; ½ teaspoon cornstarch

Preparation info

18 to 24
dumplings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1¼ pounds fresh lean pork, ground
1 can (5 ounces) water chestnuts

Asia
China
Main course
Starter
Side dish

Method

Combine the pork, water chestnuts, soy sauce, sesame oil, cornstarch and scallions, and refrigerate.
Sift together the wheat starch and tapioca flour into a large bowl. Add the boiling water gradually, stirring. Knead the dough with a little oil until firm. Let stand for ten minutes. Lightly oil a board.
Break off the dough in sma