A small amount of water around the outer edge of the wrapper helps keep the whole thing intact. To check the flavor and texture, I made a small ball of the mixture, steamed it, tasted it, then made adjustments before making the dumplings. I made the following modifications: I added about 2 teaspoons minced carrot (great color), a pinch each of salt, black pepper, and white pepper, and added a total of 2 tsp cornstarch. Good proportion of pork to shrimp, and the mushroom adds just the right amount of texture and pungent flavor. This is a good basic recipe for dumplings.
Nutrition data for dim sum (steamed pork and shrimp dumplings) Remove the dumplings - keep them warm while additional batches are cooked. Immerse the pressure cooker in or under running cold water to stop the cooking immediately. Cook for 5 minutes at 15 POUNDS - start timing when the pressure regulator begins to rock. Place the dumplings on the rack (this may have to be done in batches). Place the cooking rack and the measured amount of water in the pressure cooker. Pinch the tops together to form bundles around the filling.
Place a generous teaspoon of the mixture on the center of each won ton wrapper.īring the sides of the wrappers up around the filling. Mix the mushroom, pork, shrimp, water chestnuts, green onions, soy sauce, sherry, sesame oil, cornstarch, sugar, salt and pepper together. Remove and discard the stem and the tough center. Soak the mushroom in the HOT water until softened (about 20 minutes).
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