Chinese Dumplings

 

Marinade

1 teaspoon salt

2 teaspoons chopped or grated fresh ginger, peeled, or ¼ teaspoon ground ginger

2 green onions, chopped including all green stem

2 garlic cloves, minced

2 teaspoons soy sauce

2 teaspoon sesame oil

2 tablespoons Rice Wine

 

Make Marinade.

Combine all ingredients. Set aside.

 

Wrappers

60 Dumpling wonton wrappers round or square

 

Dipping Sauce

½ cup soy sauce

¼ cup apple cider vinegar or rice vinegar

2 garlic cloves, finely chopped

1 teaspoon black pepper

Sesame seeds

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Filling: Meat

8-10 Dried Shitake or Woody Mushrooms

1 pound ground meat or minced meat, beef, chicken or meat of choice

1 cup Savoy Cabbage, chopped finely or shredded

1 carrot, grated or minced

2 chives, minced

3 eggs, beaten

1 egg white

Vegetable oil for frying

 

Filling: Vegetable

8-10 Dried Shitake or Woody Mushrooms

1 carrot, grated or minced

2 chives, minced

3 eggs, beaten

1 cup Savoy Cabbage, chopped finely or shredded

1 cup Bok Choy, small chop

1/2 pound firm tofu

2 chives, minced

1 egg white

Vegetable oil for frying

 

Prep filling

Meat

1. Add Dried Shitake or Woody Mushrooms to boiling water. Boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain, saving liquid. Chop into small pieces.

2. Scramble 3 eggs and cut into small pieces.

3. Sauté ground or minced meat until cooked through, 4-5 minutes or until browned or cooked through.

4. Grate or chop 1 medium carrot. Mince chives. Shred Cabbage. Place in a clean towel over the sink and wring out any extra moisture.  Add to a bowl, then add meat, scrambled eggs and 1 egg white. Add marinade. Mix together

 

Vegetable

1. Add Dried Shitake or Woody Mushrooms. To boiling water. Boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain, saving liquid.  Chop into small pieces.

2. 1 cup Savoy Cabbage, chipped finely or shredded

3. 2 chives, minced

4. 1 cup Bok Choy, small chop

5. Wrap tofu in a clean towel. Place a heavy pot or pan on top for 15 minutes to drain extra liquid. Remove towel. Slice horizontally in half and then cut into small cubes.

6. Scramble 3 eggs and cut into small pieces.

7. Grate or chop 1 medium carrot

8. Place vegetablesand tofu in a clean towel over the sink and wring out any extra moisture.  Add to a bowl, then scrambled eggs and 1 egg white. Add marinade. Mix together

9. Refrigerate filling until ready to use. You may prep the filling the day before.

 

Assembly

1. Place wrappers on parchment paper. Roll out on each side to stretch the wrapper a bit. Sprinkle with flour if sticky.

2. Add 2 teaspoons filling to each. Wet edges of the wrapper with water. It’s helpful to have a small bowl of water near your prep area for this purpose.

3. Fold wrappers in half, pressing the open sides together. Crimp edges with damp fingers, pinching to seal.

 

Cooking

1. Boiling: Place a few dumplings at a time in a pot with 3 cups boiling water. Wait until the water boils again, then add ½ cup cold water. This will stop the boiling. Bring to boil again and cover pot. Let boil for 1 minute.  Remove cooked dumplings from pot, set on parchment paper and continue with rest of dumplings. Do not over boil.

2. Pan fry: Add 2 tablespoons oil to heated wok or frying pan. Cook until golden over a medium high heat, turning gently with chopsticks or a wooden spoon. Add a tablespoon or two of water with each group and cover with lid, to make sure all is cooked. Add oil an d water with each group of dumplings as needed. Do not crowd pan. Continue until you have finished with all dumplings.

 

Serve

Serve family style with dipping sauce. 

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Tip: Prep the filling the day or morning before. Refrigerate until you are ready to us it.

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Expandthetable suggestions

Add more heat: Gently boil 6 teaspoons of cooking oil for with 7-8 peppercorns for 5 minutes. Reserve in oil until needed. Use oil with peppercorns removed.

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