Thai-Style Dumplings with Coriander Dipping Sauce

Title: Thai-Style Dumplings with Coriander Dipping Sauce
Categories: September 1
Yield: 1 servings

——————————FOR THE FILLING——————————
1/4 c Minced scallion
1 lb Ground pork
2 ts Minced peeled fresh
1 Red bell pepper; minced
-(about 1/2
; cup)
2/3 c Minced cabbage
1 Garlic clove; minced
1/4 ts Oriental sesame oil
1 1/2 tb Soy sauce
2 tb Finely chopped fresh
1 lg Egg; beaten lightly
60 Shao mai wrappers; (round
-won ton
; wrappers, available
; at Oriental and
; Southeast Asian
; markets, specialty
; foods shops, and
; many supermarkets),
; thawed if frozen
Cornstarch for dusting the
-baking sheet

——————————-FOR THE SAUCE——————————-
1 tb Naam pla; (fish sauce,
; available at
; Oriental and
; Southeast Asian
; markets and some
; specialty foods
; shops)
3 tb Fresh lime juice
1 tb White-wine vinegar
1 ts Sugar; or to taste
2 ts Minced peeled fresh
1 tb Shredded fresh mint leaves
1 tb Finely chopped fresh
2 tb Vegetable oil
Coriander sprigs for garnish

Make the filling:

In a bowl combine well the scallion, the pork, the gingerroot, the bell
pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the
egg, and salt and pepper to taste and chill the filling for at least 1 hour
or overnight.

Put about 1 heaping teaspoon of the filling in the center of 1 of the
wrappers and moisten the edge of the wrapper. Gather the edge of the
wrapper up and around the filling and form a waist with the wrapper,
pushing the dumpling from the bottom and keeping the filling level with the
top of the wrapper. (The filling should not be enclosed.) Continue to make
dumplings with the remaining wrappers and filling in the same manner and
arrange them in one layer on a baking sheet lined with wax paper dusted
lightly with the cornstarch. (The dumplings may be prepared up to this
point 8 hours in advance and kept uncovered and chilled or 1 month in
advance and kept covered tightly and frozen. If the dumplings are frozen,
do not thaw them in advance.)

Make the sauce:

In a bowl whisk together the naam pla, the lime juice, the vinegar, the
sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.

In a large non-stick skillet heat 1 tablespoon of the oil over high heat
until it is hot but not smoking and in it fry half the dumplings, flat
sides down, over moderately high heat for 1 minute, or until the undersides
are golden. Add 1/2 cup water and steam the dumplings, covered, over
moderate heat for 3 minutes, or until the pork is cooked through. (If using
frozen dumplings, fry them, frozen, for 1 minute, or until the undersides
are golden, and steam them, adding 3/4 cup water per batch, covered, for 8
to 10 minutes, or until the pork is cooked through.) Add the remaining 1
tablespoon oil to the skillet and cook the remaining dumplings in the same
manner. Garnish the dumplings with the coriander sprigs and serve them with
the sauce.

Makes 60 dumplings.

Gourmet September 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.