Vietnamese Steamed Pork Dumplings
From Carrie Morey's Hot Little Suppers cookbook
- • 32 dumpling wrappers
- • 1 lb freshly ground pork
- • 3 1/2 tbsp grated ginger
- • 1/3 cup green onion
- • 5 tsp grated garlic
- • 7 tsp oyster sauce
- • 1 1/2 tsp fish sauce
- • 1 tsp salt
Time with my family is my grounding place. Spending time with my girls keeps me energized and my heart full. It was so important to me to start a business where I could grow slowly and still be a full-time mom. After all, moms are what inspire so many moments in life... including businesses themselves! Callie's Hot Little Biscuit is named after my mom, Callie. It was her country ham biscuit recipe (the same one we are serving today!) that started it all.
My friend Janice started her business to honor her mom too. Her parents started a life in America, but they kept connected to their homeland through food. Her mom worked at the old Piggly Wiggly when it was on meeting street and her co-workers and customers alike all knew her as Miss Ha. She worked every day with a giant smile on her face and was a fixture at the store.
Miss Ha's egg rolls made it into the deli case overtime. Even with a full time, 7-day a week job, she drove home to make her family dinner every night.
Janice's restaurant Littlê Miss Hà honors her family's vietnamese cuisine and her mom... the original Miss Ha!
When planning our Persian-ish Porch Supper celebrating female founders in Charleston, we knew that we had to include some of Janice's amazing dishes. While Steamed Pork Dumplings aren't exactly Persian, we felt the meld of different cultures was important to include. I am a rule bender! Plus, the menus did say "Persian-ish" after all!
Yields 32 Dumplings
- In a medium mixing bowl, combine ground pork, ginger, green onion, garlic, oyster sauce, fish sauce, and salt.
- Using homemade or store bought wonton wrappers, place 1 tablespoon of the pork mixture into the center of the wrapper. Use your finger to wet the outer rim of the wrapper. Fold the wrapper and "seal" the edges using your fingers. At this point, your dumpling should look like a half circle.
- Fold the dumpling again so the two ends of the half circle come together. The shape will resemble a fortune cookie. "Seal" the ends together with water and light pressure.
- Cook the dumplings in a pot of boiling water until pork is cooked through.
- Remove from water and toss with sesame oil so the dumplings do not stick together.
- Serving immediately (keep in steam baskets) with your favorite dumpling sauce. We topped ours with chopped green onions and extra sesame seeds!