Asian Dumplings

Photo: Sara Beth

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

In a large bowl, combine first 8 ingredients (pork through salt, and scallions, if desired). Mix well.

On a plate, place one wonton wrapper and wet the edges with warm water.

Place one spoonful of the pork mixture in the center of the wonton.

Fold wonton wrapper in half, over the mixture (use more warm water if nec.)

Pick up the dumpling and using water, pinch the ends together (make a seal)

Place on a plate that has been dusted with cornstarch.

Repeat until mixture is completely distributed.

Dust cornstarch on each layer of dumplings so they don't stick together.

To cook: Bring the salted water to boil in a large pot.

Place dumplings in boiling water, being careful not to overcrowd.

Boil for 2-3 minutes. The dumpling centers will turn slightly opaque.

Remove dumplings with slotted spoon.

Serve immediately with soy sauce or see recommended sauce.

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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!