Asian Steamed Dumplings

1/2 cup finely chopped cooked pork (optional)
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage (I have used green cabbage)
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers (usually found in the produce section)
Non-stick vegetable spray, for the steamer
Directions
Preheat the oven to 200 degrees F.

Mix the pork, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. (I use my finger) Place 1/2 rounded teaspoon of the mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Preheat oven to 200 degrees.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Here is my version of a steamer. My biggest pot with 3 aluminum piepans, stacked. Each poked with small holes. I grease them, then separate them with little bread pans that leave the room for the layer below. Fill the first layer with dumplings, then cover with next pan, fill that layer, etc...Cover Pot while they are steaming! I make two batches in the pot to cook all the dumplings. But while the first batch is steaming, you can work on filling the rest of the wrappers.



One version of a dumpling is the pouch shape:


Another version is folded in half:


Press to seal and remove as much air as possible:


The top layer of my steamer is my regular veggie steamer basket...so four layers in all:


The finished dumpling...


Served with sweet and sour pork stir-fry and rice:



*Wonton wrappers are very versatile. You can make a cream cheese and crab filling, fill them like the dumplings and then fry them in oil for homemade crab rangoon. You can pre-bake them as tart shells and fill them with all kinds of sweet fillings for dessert...use your imagination!