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 :)
Recipe by Pauline
Tutorial pictures from Steamy Kitchen
Makes approx. 50 dumplings
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
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.
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.