Traditional Chinese Dumplings Adapted from https://mamalovestocook.com/chinese-dumplings-recipe/ Note 1-2 HOURS of marination
PLUS assembly time I made this. Servings: 48 DUMPLINGS INGREDIENTS CHINESE DUMPLING FILLING: 1 lb ground pork ½ cup green onion, finely chopped 1 teaspoon finely chopped ginger 1 teaspoon sesame oil 1 teaspoon salt ¼ cup soy sauce 2 tablespoon vegetable oil 1 large egg 1 lb Napa (Chinese) cabbage 1 teaspoon salt extra TO COOK: Vegetable oil Water STEPS TO MAKE THE FILLING: 1) In a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. 2) Set aside to marinate for 1-2 hours. 3) Meanwhile, cut the cabbage across into thin strips. Now chop the strips into very small pieces. 4) Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes. 5) Now squeeze out any excess water from the cabbage before you add it to the pork mixture. 6) Mix the cabbage into the marinated pork. TO MAKE THE DUMPLINGS: 1) Take a dumpling wrapper and place it on the palm of your hand. 2) Place a tablespoon of filling into the centre of the wrapper - you want it to be full but not so much that it oozes out. 3) Fold the wrapper over and pinch the edges together. 4) Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch. TO PAN-FRY DUMPLINGS: 1) Heat ½ tablespoon vegetable oil in a large non-stick frying pan with a lid. 2) Place dumplings in a single layer in the frying pan, leaving 1cm space between them. 3) Cook with the lid on over a medium heat for 3 minutes. 4) Add ⅓ cup water to the pan and replace the lid. Continue cooking until the water evaporates and the bottom of the dumplings are golden brown. TO BOIL DUMPLINGS: 1) Half fill a large saucepan with water and bring to the boil. 2) Add 20-25 dumplings (depending on the size of your pan) to the water and stir them to ensure they don't stick to the bottom. 3) Add 1 tablespoon vegetable oil to the water to help prevent sticking and put the lid on the pan. 4) As the dumplings start to float, add 1 cup of water to the pan and replace the lid. Repeat this one more time (two times if you are cooking the dumplings from frozen). 5) Use a slotted spoon to remove the dumplings from the pan and transfer to a serving dish,