As good as this looks is as much as I wanted it. I really miss steamed dumplings and haven't been able to perfect a wheatless version, yet.
I had some pulled pork left over, and some sauerkraut from Arethusa Collective.
One cup of each into the food processor, plus one egg white to bind it together.
Looks like a cohesive filling mix to me.
One tablespoon goes on to a spring roll wrapper, edges gathered toward the center...
... like this. Four test pieces went into the steamer for twelve minutes.
Done!
Although pretty to look at, they were a technical failure. They stuck to the plate and the filling did not hold together when cut open.
I think that setting the dumplings on a bed of spinach would have fixed the first problem - I'd just eat the leaves that stuck to the bottom. The second problem was caused by using leftover meat; it absorbed the egg white instead of becoming bound by it.
The third problem is that these wrappers are meant to be served either fresh or deep-fried, not steamed, but one can still dream. Further to that, I could have come up with a mayonnaise(y) sandwich filling that didn't need to be cooked, and eaten them as they were - but that wouldn't have resolved the craving for real Chinese-style dumplings.
Ah well, I'll add the remainder of the filling to a soup, and give this another try, soon.
