INGREDIENTS
Dumpling Filling :
1 lb ground pork (80% lean, 20% fat)
2 stalk scallions, minced
1 tbs rice wine
2 tbs light soy sauce
1/8 tsp pepper
2 tsp sesame oil
1 tsp grated ginger
1 tsp salt
2 cups of minced cabbage (You can also use napa cabbage or bokchoy)
1 pkg (about 50) dumpling wrapper shanghai-style (gyoza or potsticker wrapper can also be used)
Water to boil the dumpling
Water to seal the wrapper
Dumpling dip :
3 tbs light soy sauce
1 tbs red wine vinegar
1 tsp sugar
1 tbs minced ginger
1 tsp sesame oil
1. Put the cabbage in a bowl and sprinkle 1 tsp of salt. Toss. Let it sit for at least 10 min.
2. Combine the ground pork, scallions, ginger, rice wine, soy sauce, sesame oil and pepper.
3. Using your hands, squeeze the liquid out of the cabbage one handful at a time. You can also put the cabbage on a cheese cloth, kitchen towel or paper towel and squeeze the liquid out.
4. Add the squeezed cabbage to the pork mixture and mix until combined.
3. Wrap the dumpling filling with the dumpling wrapper. See photos below on how to wrap the dumplings.Set them aside and cover it with damp cloth or paper towel to prevent the wrappers from drying.
4. Fill a large pot with 2/3 of water and bring to a boil.
5. Gently slide the dumplings in the boiling water (do not overcrowd the pot. Do them in multiple batches). Return to simmer and gently cook for 6-8 minutes. They will start to float. Use a slotted spoon to remove them from the pot.
6. Return water to boil and repeat with the next batch of dumplings with procedure 5.
7. Serve with the dipping sauce. To make the dipping sauce, combine all the ingredients and whisk.
8. I usually serve this with hot and sour soup, egg drop soup or miso soup and it's dinner.
9. Enjoy!
HOW TO WRAP A DUMPLING
Dip your finger into the water and wet the edges of the wrapper. Fold the wrapper into half-moon shape, squeeze out the air and press the edges to seal the wrapper.
Wet the middle edge of the wrapper and fold three times and press to create pleats.
