Haul out the bamboo steamer because it is time to make Cantonese pork dumplings. Okay, so if you don’t have a bamboo steamer a vegetable steamer will do. A successful dumpling cook off must include 3 Chinese teachers, one Foreign teacher, a willing husband to take photos, two teenage girls to run to the store for more ingredients and several steamers. First, prepare the filling. This step was prepared in advance before the dumpling cook off began, but as far as I could tell the filling included ground pork, minced ginger, shredded carrots, wild mushrooms, and corn kernels.
Next, place a round siu mai wrapper (won-ton wrapper) in the palm of one hand and place 1 heaping table spoon of filling in center of wrapper. Folding the dumpling is tricky but with practice you will become a pro. Gently pressing the edges together in a fan like pattern gives the dumpling its unique shape and prevents the innards from escaping. Steam dumplings for 15-20 minutes and serve with soy sauce or spicy chilly pepper, sesame, and peanut sauce. Dumplings are my new favorite food and must be eaten with chop sticks and soy sauce.
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