These open-face dumplings offer a delightful twist on traditional Chinese potstickers, featuring a savory filling of ground pork, rehydrated dried black mushrooms, and aromatic chives. The filling is seasoned with soy sauce, rice wine, and fresh ginger for a deep, umami-rich flavor profile. Steamed rather than pan-fried, these dumplings have a tender, pillowy texture that highlights the moisture of the meat and the earthiness of the mushrooms. The “open-face” shape, created by smoothing the top with a spoon, allows the filling to peek through, making them visually appealing and easy to eat. Perfect for a comforting lunch, a light dinner, or as an elegant appetizer for gatherings, they pair beautifully with a simple dipping sauce of soy sauce and chili oil.
Open-Face Dumplings
Description
These open-face dumplings offer a delightful twist on traditional Chinese potstickers, featuring a savory filling of ground pork, rehydrated dried black mushrooms, and aromatic chives. The filling is seasoned with soy sauce, rice wine, and fresh ginger for a deep, umami-rich flavor profile. Steamed rather than pan-fried, these dumplings have a tender, pillowy texture that highlights the moisture of the meat and the earthiness of the mushrooms. The "open-face" shape, created by smoothing the top with a spoon, allows the filling to peek through, making them visually appealing and easy to eat. Perfect for a comforting lunch, a light dinner, or as an elegant appetizer for gatherings, they pair beautifully with a simple dipping sauce of soy sauce and chili oil.Ingredients
Directions
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Rehydrate the dried black mushrooms in hot water for 20 minutes until softened. Drain well, remove the tough stems, and finely chop the caps.
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Place the ground pork in a large mixing bowl. Use a wooden spoon or your hand to chop and mix the meat until it becomes fluffy and slightly sticky.
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Add the chopped mushrooms, minced garlic chives, minced ginger, soy sauce, rice wine, sesame oil, black pepper, beaten egg white, and cornstarch to the pork.
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Stir the mixture vigorously in one direction with your hand or a wooden spoon until all ingredients are evenly blended and the filling becomes cohesive.
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Take one dumpling skin and place a heaping tablespoon of the filling in the center.
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Gather the edges of the skin around the filling. Holding the dumpling between your index finger and thumb, squeeze the center to form a "waist" indentation.
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Gently push the filling up from the bottom to create a flat top surface. Use the bottom of a small spoon dipped in water to smooth the top of the filling, creating the open-face look.
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Line steamer trays with damp cheesecloth or parchment paper brushed with sesame oil. If using pie plates, lightly brush them with sesame oil to prevent sticking.
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Arrange the shaped dumplings about 1/4-inch apart on the prepared steamer trays or plates.
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Bring water to a boil in a wok or large pot. The water level should be just below the bottom edge of the steamer tray.
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Place the steamer trays over the boiling water, cover, and steam for 15 minutes over high heat. If stacking trays, reverse their positions after 8 minutes for even cooking.
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Remove the cooked dumplings carefully. Serve immediately, sprinkled with minced scallion greens and accompanied by your favorite dipping sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 382.2kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 72.9mg4%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 13.2g53%
- Sugars 12.2g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
