Thai-Style Steamed Dumplings with Coriander Dipping Sauce

  • For the filling:
  • 1/4 cup minced scallion
  • 1 pound ground pork
  • 2 teaspoons minced peeled fresh gingerroot
  • 1 red bell pepper, minced
  • 2/3 cup minced cabbage
  • 1 clove garlic, minced
  • 1 tablespoon canola oil
  • 1/4 teaspoon soy sauce
  • 2 tablespoons finely chopped fresh coriander
  • 1 large egg, beaten lightly
  • Salt and pepper, to taste
  • 60 shao mai wrappers, thawed if frozen
  • Cornstarch, for dusting the baking sheet
  • For the sauce:
  • 1 tablespoon nam pla (fish sauce)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar, or to taste
  • 2 tablespoons minced, peeled, fresh gingeroot
  • 1 tablespoon shredded fresh mint leaves
  • 1 tablespoon finely chopped fresh coriander
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • Coriander sprigs, for garnish
  • Make the filling: In a large 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 1 layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch. The dumplings may be prepared up to this point 8 hours in advance and kept uncovered chilled. Make the sauce: In a bowl whisk together the nam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, and salt, and pepper, to taste. In a large nonstick skillet heat 1 tablespoon of the oil over high heat until it is hot, but not smoking and fry half of the dumplings, flat sides down, for 1 minute 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. Add the remaining 1 tablespoon of 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.

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