Chinese Dumplings

Chinese Dumplings

Dumplings, potstickers, gyoza- whatever name you know them by we can all agree they are delicious!

I was first introduced to dumplings back in Honduras by my friend Pauline  when we went out for dinner to a chinese restaurant with her family. Pauline talked to  the chef about what our group would want to eat, and they made it for us to order! The things she ordered where not even on the menu (and that is because in Honduras all chinese restaurants offer is fried rice and lo mien) She is that cool! 

Now don't be discouraged, this are very easy to make. You can fold like a half moon or with pleats. Its a great activity for bonding!

Special thanks to my friend Tyra for taking some awesome pictures and sharing a lovely afternoon with me :)

Chinese Dumplings

Recipe by Pauline 

Tutorial pictures from Steamy Kitchen

Makes approx. 50 dumplings

Ingredients

1 package of round dumpling wrappers

2 lbs ground pork

1 nappa cabbage or regular cabbage (chopped, blanched and squeezed) 

1 bunch of green onions, chopped

1 tsp fresh ginger

1/4 cup soy sauce

1tbsp sesame oil

Directions

1. Mix the pork, cabbage, green onions, ginger, soy sauce, and sesame oil in a bowl. If not ready to use right away refrigerate for up to 1 day.

2. Prepare your work area: put water in a little bowl (this will be the "glue"), have a baking sheet ready to place the dumplings, cut a piece of plastic wrap that is big enough to cover the baking sheet.

3. Take one dumpling wrapper, spoon about 1 tablespoon of the pork mixture onto the middle of the wrapper. Dip one finger into the water and “paint” the edges of the dumpling wrapper. Bring up the bottom side of the wrapper, fold up and press to shape into a half-moon shape or make pleats, encasing all of the filling. Place on baking sheet, cover loosely with plastic wrap and repeat with rest of dumplings. Make sure that the dumplings do not touch each other on the sheet.

4. When all your dumplings are ready you can do two things: cook them, or freeze them for a later use. If cooking, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute.

5. If freezing, place the dumplings in the freezer for 1 hour. Store them in ziplock bags. When ready to eat follow step #4, no need to thaw them.

Serve with soy sauce, gyoza dipping sauce, or mix 3 tbsp. soy sauce, 3 tbsp, of rice wine vinegar, 1 tsp. sesame oil.