Chinese Pork Dumplings

By á-25087

Ingredients

• 3/4 lb ground pork (you can also use beef or chicken, but add 1 egg yolk to make sure it stays moist enough)
• 6 napa cabbage leaves, minced
• 8 garlic chives (subsititute 4 minced green onions), minced
• 1 handful fresh cilantro, minced optional
• 1/4 medium onion (or 1 shallot), minced
• 3 tbsp minced ginger
• 3 cloves garlic, minced
• 3 tbsp soy sauce,
• 1 tbsp sesame oil
• 2 tbsp corn starch
• 1 tbsp rice vinegar
• 1 tbsp Asian chili paste optional
• flour for dusting
• 40 round dumpling or potsticker wrappers, allowed to come to room temperature
• 2 tbsp vegetable oil for frying Pantry

Preparation

Step 1

In a large mixing bowl, combine the pork (or beef/chicken plus an egg yolk), minced cabbage, garlic chives (or green onions), cilantro (if using), onion (or shallot), ginger, garlic, soy sauce, sesame oil, corn starch (if using), rice vinegar and chili paste (if using). Mix well, using clean hands, to combine.

Place your dumpling wrappers on a lightly floured surface, along with the filling and a small bowl of water.

To assemble the dumplings, use a clean finger to brush the edges of a dumpling skin lightly with water.

Place about 2 tsps of the pork mixture in the center of the wrapper, making it into a neat little mound, leaving a large border of empty wrapper.

Fold the wrapper in half, like a little taco, but do not seal it.

Make 5-6 small pleats on one side,as you seal the wrapper together, pinching gently to ensure total closure. The dumpling should resemble a little crescent moon.

Repeat with the remaining filling and wrappers, until all the potstickers are made are made.

To cook the dumplings, heat the oil in a large frying pan (make sure it has a fitted lid and set it near the stove), over medium heat.

Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom.

Carefully pour about 1/4 cup water over the gyoza, then cover the pan quickly and let steam for about 3 minutes.

Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.

Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with a half-and-half mixture of soy sauce and rice vinegar for dipping.