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Steamed Hong Kong Dumplings

SERVINGS
Serves eight as an appetizer Servings
RATE THIS RECIPE
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SERVINGS
Serves eight as an appetizer Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 1/2 cup halibut or tilapia fillet, finely ground
  • 1/2 cup shiitake mushrooms, minced
  • 1/4 cup prosciutto, minced
  • 2 tablespoon scallions, minced
  • 1/2 cup scallions, finely sliced
  • 2 tablespoon ginger, peeled and grated
  • 2 tablespoon dry sherry
  • 10 tablespoon soy sauce
  • 2 2/3 tablespoon sugar
  • 3 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoon dark sesame oil
  • 2 tablespoon rice wine vinegar
  • 1/2 cup fresh orange juice

Preparation

Baking Directions:

Steamed Hong Kong Dumplings Steal This Recipe® step-by-step Instructions1. Place halibut in bowl of food processor with metal blade.

2.

Pulse until fish is ground to a paste.

3.

Mix fish, 2 tablespoons scallions, ginger, shiitake mushrooms, prosciutto, dry sherry, 2 tablespoons soy sauce, 2 teaspoons sugar and 2 tablespoons cornstarch in a large bowl until well combined.

4.

Use moistened hands to shape into 1-inch balls.

5.

Line a basket steamer with tinfoil and brush the foil with butter.

6.

Place the dumplings on the foil and put the basket into a pot of water.

7.

Cover, bring water to a boil (be careful that the water doesn't touch the basket).

8.

Steam over a gentle simmer for eight to ten minutes until dumplings are firm.

9.

Whisk 1 tablespoon cornstarch into cold water until completely dissolved to make a "slurry.

"10. Combine 8 tablespoons soy sauce, 2 tabespoons sugar, sesame oil, rice wine vinegar, and orange juice in a saucepan.

11.

Bring the sauce to a simmer and whisk in cornstarch slurry.

12.

Cook for several minutes until sauce begins to thicken.

13.

Serve dumplings warm, glazed with the dipping sauce and sprinkled with 1/2 cup scallions.