Steamed Dumplings with Savory Broth
Steamed Dumplings with Savory Broth is a delicious and healthy dish that is perfect for any occasion. This dish is made with a combination of savory broth and steamed dumplings, which are filled with a variety of ingredients. The dish is easy to make and can be served as a main course or as an appetizer.
Ingredients:
For the broth:
- 4 cups chicken broth
- 1 cup water
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
For the dumplings:
- 1 pound ground pork
- 1 cup chopped cabbage
- 1/2 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Salt and pepper to taste
- 24 dumpling wrappers
Instructions:
1. In a large pot, combine the chicken broth, water, garlic, ginger, soy sauce, rice vinegar, sesame oil, sugar, salt, and pepper. Bring to a boil and then reduce the heat to low. Let the broth simmer for 10-15 minutes.
2. In a large bowl, combine the ground pork, cabbage, scallions, soy sauce, sesame oil, rice vinegar, cornstarch, sugar, salt, and pepper. Mix well.
3. To assemble the dumplings, place a spoonful of the pork mixture in the center of a dumpling wrapper. Wet the edges of the wrapper with water and then fold the wrapper in half, pressing the edges together to seal.
4. Place the dumplings in a steamer basket and steam for 10-12 minutes, or until cooked through.
5. To serve, divide the dumplings among bowls and ladle the hot broth over them. Garnish with additional scallions, if desired.
Appearance and Taste:
Steamed Dumplings with Savory Broth is a mouth-watering dish that is visually appealing and has a delicious taste. The dumplings are soft and tender, while the savory broth is rich and flavorful. The combination of the two creates a perfect balance of flavors that is sure to satisfy your taste buds.
Type of Dish: Appetizer/Main Course
Main Ingredients: Pork, Cabbage, Scallions
