Asian Dumplings
By: Sara Beth
Published: Wednesday, March 23, 2011 - 2:42pm

Ingredients




1 pound ground pork
1/2 cup fresh ginger, minced
2 heads Napa Cabbage, shredded and chopped
5 cloves fresh garlic, minced
1 cup wild mushrooms, chopped finely
1 tablespoon corn starch (plus extra for plating)
1 tablespoon sugar
1 1/2 tablespoons salt
1 cup warm water, in shallow bowl
2 packages wonton wrappers
2 quarts salted water for boiling
1/2 cup chopped scallions (optional)

Preparation

1 In a large bowl, combine first 8 ingredients (pork through salt, and scallions, if desired). Mix well. 2 On a plate, place one wonton wrapper and wet the edges with warm water. 3 Place one spoonful of the pork mixture in the center of the wonton. 4 Fold wonton wrapper in half, over the mixture (use more warm water if nec.) 5 Pick up the dumpling and using water, pinch the ends together (make a seal) 6 Place on a plate that has been dusted with cornstarch. 7 Repeat until mixture is completely distributed. 8 Dust cornstarch on each layer of dumplings so they don't stick together. 9 To cook: Bring the salted water to boil in a large pot. 10 Place dumplings in boiling water, being careful not to overcrowd. 11 Boil for 2-3 minutes. The dumpling centers will turn slightly opaque. 12 Remove dumplings with slotted spoon. 13 Serve immediately with soy sauce or see recommended sauce.

About


Recommended sauce:
In a small dipping bowl, add soy sauce and hot chili oil to taste.
Another sauce that's good: soy sauce and hot chili paste.
Eat with pickled ginger slices! Fantastic!
You can also steam these dumplings with a bamboo steamer over boiling water, or fry them (gyoza-style) in a hot skillet. When frying, flatten the dumplings just a bit before frying them in skillet with vegetable oil, over medium-heat. Fry each batch of dumplings for at least 6-8 minutes, turning over once mid-way through cooking. Keep the heat at MEDIUM-high only, because you don't want to burn the wrapper!