Four-Joy Steamed Dumplings
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.
Story
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
1
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.
2
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.
3
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.
4
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.
5
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.
