Name: Steamed Pork and Jícama Dumplings
Cook time: 1.5 hrs
Total time: 1.75 hrs
Yield: Makes about 60 hors d'oeuvres
Ingredients: 1 large egg white; 2 tablespoons minced peeled fresh ginger; 1 tablespoon minced garlic; 1 tablespoon peanut or vegetable oil; 1 tablespoon Asian sesame oil; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 2 teaspoons sugar; 1/2 teaspoon salt; 1 cup diced (1/4 inch) peeled jicama; 1/2 cup minced scallion; 1 1/2 pound ground pork (not lean); 60 wonton wrappers (from two 12- to 14-ounce packages), thawed if frozen; 2 tablespoons black sesame seeds, toasted; 2 tablespoons white sesame seeds, toasted; Special equipment: a 2 1/2-inch round cookie cutter; a pasta pot with a deep perforated colander-steamer insert or a metal steamer; Accompaniment: soy dipping sauce

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Steamed Pork and Jícama DumplingsRob Fiocca

Though these dumplings are traditionally cooked in stacked Asian bamboo or metal steamers, you can also use a pasta pot with a deep perforated colander-steamer insert. If your pot has a second shallow colander-steamer insert, you can steam 2 batches at once. The dumplings should be served warm, so reheat them in batches as platters need replenishing.

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.

Recipe notes

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