Four-Joy Steamed Dumplings

Name: Four-Joy Steamed Dumplings
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water; 8 ounces ground pork; 1 small, finely diced carrot; 5 pieces, soaked and diced dried wood ear mushrooms; 1/4 cup frozen green peas; 1/4 cup frozen corn kernels; 2 stalks, minced green onions; 1 inch, grated fresh ginger; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/4 teaspoon white pepper; 1 tablespoon vegetable oil

Elegant open-faced dumplings named for four lucky ingredients—carrots, wood ear mushrooms, green peas, and corn—that crown each savory pork parcel. These delicate steamed bundles are showstoppers for dim sum spreads or festive gatherings.

1h 0m

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These dumplings earn their auspicious name from the four colorful toppings nestled in the center. The pleated edges give them a ruffled, flower-like appearance that makes them as beautiful as they are delicious. Serve them straight from the steamer with a simple dipping sauce made of soy sauce, rice vinegar, and a pinch of chili oil.

Ingredients

all-purpose flour 2 cups

warm water 3/4 cup

ground pork 8 ounces

carrot 1 small, finely diced

dried wood ear mushrooms 5 pieces, soaked and diced

frozen green peas 1/4 cup

frozen corn kernels 1/4 cup

green onions 2 stalks, minced

fresh ginger 1 inch, grated

light soy sauce 2 tablespoons

oyster sauce 1 tablespoon

sesame oil 1 teaspoon

white pepper 1/4 teaspoon

vegetable oil 1 tablespoon

Instructions

Make the dough

Mix flour and warm water in a big bowl using chopsticks or a fork until a rough, shaggy dough comes together. Knead by hand for about 5 minutes until smooth and elastic— it should bounce back when you poke it. Cover with a damp kitchen towel and let it rest for 20 minutes.

Prepare the filling

In a large bowl, combine ground pork with soy sauce, oyster sauce, sesame oil, white pepper, grated ginger, and half the minced green onion. Stir everything in one direction for a minute or two until the mixture turns slightly sticky and cohesive. Fold in the diced carrot and rehydrated wood ear mushrooms.

Shape the dumplings

Roll the rested dough into a long log and slice it into 12 equal pieces. Flatten each piece into a thin circle roughly 3 to 4 inches across. Spoon about a tablespoon of filling into the center of each wrapper. Bring the edges up toward the center and pinch to seal, but leave the top open—this is where the toppings will go. Pleat the edges with your fingers for a pretty scalloped finish.

Add the four toppings

Divide the four lucky ingredients among the dumplings. Scatter a small mound of green peas, corn kernels, remaining diced carrot, and remaining wood ear mushrooms into the open center of each dumpling.

Steam and serve

Lightly oil your steamer basket or a plate. Arrange the dumplings in a single layer, making sure they don't touch. Steam over vigorously boiling water for 12 to 15 minutes until the pork is cooked through and the dough looks translucent. Serve immediately with your favorite dipping sauce.