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Open-Face Dumplings

Open-Face Dumplings recipe image
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.
Cooking Method: , ,
Cuisine:
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Difficulty: Intermediate
Servings: 6
Calories: 382.2
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
  • 1 pound Ground pork
  • 10 Chinese Dried black mushrooms, softened in hot water for 20 minutes, stems removed and caps finely chopped (about 2 cups)
  • 2 cups Minced garlic chives (or substitute 2 cups minced leeks and 1 tablespoon minced garlic)
  • 2 tablespoons Minced fresh ginger
  • 2 tablespoons Soy sauce
  • 1 1/2 teaspoons Rice wine
  • 1/4 teaspoon Sesame oil
  • 1/4 teaspoon Freshly ground black pepper
  • 1 Egg white, lightly beaten
  • 1 1/2 tablespoons Cornstarch
  • 30 Dumpling or gyoza skins
  • Sesame oil for coating steamer
  • 1/2 cup Minced scallion greens, for garnish
Directions
  1. 1
    Rehydrate the dried black mushrooms in hot water for 20 minutes until softened. Drain well, remove the tough stems, and finely chop the caps.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Take one dumpling skin and place a heaping tablespoon of the filling in the center.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Arrange the shaped dumplings about 1/4-inch apart on the prepared steamer trays or plates.
  10. 10
    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.
  11. 11
    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.
  12. 12
    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.

Keywords: open-face dumplings, pork dumplings, steamed dumplings, chinese cuisine, dried mushrooms, garlic chives, ginger pork, umami filling, steamed pork, dumpling skins, chinese appetizer, potsticker alternative, vegetable pork, quick dinner, comfort food
Read it online: https://www.chefs-mate.com/recipe/open-face-dumplings/