Dumplings

Ingredients

Dipping Sauce

• ½ cup soy sauce
• 1 Tbsp seasoned rice vinegar
• 2 Tbsp Chinese chives (or regular chives if you can’t find them)
• Fresh garlic, minced
• 1 Tbsp sesame seeds
• 1 Tbsp garlic chili sauce

Pork Dumplings

• 1 pound of ground pork
• 3 large cloves garlic, minced
• 1 egg, beaten
• 2 Tbsp Chinese chives, finely minced
• 2 Tbsp soy sauce
• 2 Tbsp sesame oil
• 1 Tbsp fresh ginger, minced
• Dumpling wrappers
• Vegetable oil
• ½ cup water

Veg Dumplings

• 3 tablespoons oil, plus ¼ cup
• 1 tablespoon minced ginger
• 1 large onion, chopped
• 2 cups shiitake mushrooms, chopped
• 1 1/2 cups cabbage, finely shredded
• 1 1/2 cups carrot, finely shredded
• 1 cup garlic chives (Chinese chives), finely chopped
• 1/2 teaspoon white pepper
• 2 teaspoons sesame oil
• 3 tablespoons Shaoxing wine or dry sherry
• 2 tablespoon soy sauce
• 1 teaspoon sugar

Directions

Dipping Sauce

1. Combine all ingredients together in a bowl and whisk to combine and set aside.

Dumplings

1. In a large bowl combine 1 pound of ground pork with 3 large minced garlic cloves, 1 beaten egg, 2 Tbsp Chinese chives, 2 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp freshly minced ginger. Mix thoroughly to combine. (or the ingredients for the veg dumps)
2. Lightly dust your work surface with flour. Fill a small bowl with water and set aside. This will help seal the dumplings.
3. Dip your finger in the water and gently wet the edge of the dumpling wrapper. Once the whole outside edge is wet, add about 1 tsp of your pork mixture to the center of the dumpling. Fold the wrapper in half, pinch where sides meet, wet the outside of the wrapper, and make 3 pleats on each side of the dumpling to seal it shut. (To see how to seal dumplings, click here)
4. Heat up some vegetable oil in a nonstick pan over a medium high heat and cook on the bottom side until dumplings are lovely and browned.
5. Add ½ a cup of water to the hot pan, lower the heat to medium, cover and let steam and cook for about 5 minutes. You want the water to be at a rolling boil, so adjust the heat as necessary.
6. Most if not all of the water should be boiled away. You can lift the lid to let more steam get away. When you get to this point, remove from heat, let cool and serve with dumpling dipping sauce.