Homemade Dumplings

By irvingd

This makes about 175 Dumplings

Ingredients

• Dipping Sauce:
• 1.5 heads Napa Cabbage
• 3 Tbsp salt
• 3 lbs ground Turkey or pork
• 3 bunches green onions chopped
• 2 bunches cilantro leaves chopped
• 3/4 cup lite soya sauce
• 9 Tbsp minced ginger
• 6 Tbsp Sesame oil
• 6 Tbsp ground pepper
• 6 eggs beaten
• 175-200 dumpling wrappers
• Vegetable oil for frying
• 1/4 cup soya sauce
• 1/4 cup rice vinegar
• 1 Tbsp sesame oil
• 1 tsp sugar
• 1 tsp sriracha

Preparation

Step 1

Cut cabbage crosswise into thin strips. Toss in a large bowl with salt and set aside for about 15 minutes or so.
Take handfuls and wring out the moisture. Dump out any remaining water in the bowl.
Combine the cabbage with all the other ingredients. Mix well with a large spoon or preferably your clean hands.
Separate the dumpling wrappers and lay about 10 out at a time. Place a tsp filling in the center of each wrapper. Dip your fingertip in water and trace the outside edge of the wrapper with water.
Fold the wrapper over to make a half circle or triangle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch..
Pinch the top together and bend out the sides slightly to curve.
If freezing arrange on a cookies sheet(make sure sides are not touching) and freeze. Put them into bags.
Cooking:
Heat skillet over high until very hot. Add 1Tbsp oil and coat the sides.
Place enough dumplings in a single layer to line the pan, then stand back and carefully pour in a 1/2 cup of water(enough to immerse the dumplings by 1/2 inch). Cover and cook until the water is absorbed.
Holding the pan with a hot pad, place a large plate or platter as a cover on the pan and invert.
Scrap the dumpling out with a spatula
Serve the dumplings hot with the dipping sauce.