Steamed Pork and Jícama Dumplings Recipe

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Ingredients:

Serving

1 large egg white
2 tbsp minced peeled fresh ginger
1 tbsp minced garlic
1 tbsp peanut or vegetable oil
1 tbsp asian sesame oil
1 tbsp soy sauce
1 tbsp cornstarch
2 tsp sugar
1/2 tsp salt
1 cup diced (1/4 inch) peeled jicama
1/2 cup minced scallion
1 1/2 lb ground pork ( not lean)
60 wonton wrappers (from two 12- to 14-oz packages), thawed if frozen
2 tbsp black sesame seeds, toasted
2 tbsp white sesame seeds, toasted
accompaniment: soy dipping sauce

Directions:

Make filling: Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama, scallion, and pork and mix together with your hands until combined well.
Assemble dumplings: Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.
Steam dumplings: Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water. Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.
Stir together black and white sesame seeds and sprinkle over dumplings. Serve immediately.
Cooks' note: ·Dumplings (without sesame seeds) can be formed and steamed 1 day ahead and cooled completely, then chilled, covered. Steamed dumplings can also be frozen 1 week; freeze in 1 layer on a plastic-wrapped tray until hardened, then transfer to a sealable plastic bag. Reheat (do not thaw if frozen) in colander-steamer insert over simmering water (over low heat) until heated through, about 6 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	102.1 Kcal (427 kJ)
Calories from fat	75.54 Kcal
		% Daily Value*
Total Fat	8.39g	13%
Cholesterol	8.76mg	3%
Sodium	80.64mg	3%
Potassium	57.42mg	1%
Total Carbs	4.68g	2%
Sugars	0.16g	1%
Dietary Fiber	0.43g	2%
Protein	2.03g	4%
Vitamin C	0.6mg	1%
Iron	0.4mg	2%
Calcium	15.9mg	2%

Amount Per 100 g
Calories	429.45 Kcal (1798 kJ)
Calories from fat	317.73 Kcal
		% Daily Value*
Total Fat	35.3g	13%
Cholesterol	36.84mg	3%
Sodium	339.16mg	3%
Potassium	241.52mg	1%
Total Carbs	19.69g	2%
Sugars	0.69g	1%
Dietary Fiber	1.8g	2%
Protein	8.55g	4%
Vitamin C	2.7mg	1%
Iron	1.7mg	2%
Calcium	66.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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