Here’s what you’ll need to make the filling for your dumplings. You can try mixing things up by swapping the pork for shrimp or mushrooms:
7 oz. ground pork
1 clove garlic, peeled and finely minced
1 thumb size piece fresh ginger, finely minced
1 tbsp. soy sauce
1 tsp. salt
1 tbsp. Chinese rice wine or dry sherry (you choose!)
0.25 tsp. freshly ground white pepper, to taste
2 tbsp. sesame oil
0.5 green onion, finely chopped
4 oz. finely shredded Napa cabbage
Optional: bamboo shoots, shredded
For a vegetarian twist: substitute the pork with shredded nappa cabbage, chopped portobello mushrooms, chopped green onion, shredded carrots.
You’ve made your dumpling sheets and now it’s time to put it all together!
1. Bring a large pan of salted water to a boil.
2. Meanwhile, mix together your pork filling. For vegetable dumplings, cook the oil, ginger, garlic, and cabbage over medium-high heat. Add the other vegetables along with the soy sauce and sesame oil until the liquid begins to evaporate.
3. Lay the dumpling sheets you made earlier on a flat surface.
4. Place a heaped teaspoon of the filling in the center of each dumpling sheet. Try this recipe with the tomato, spinach or carrot dumpling sheets too!
5. Brush the edges with water (or egg white).
6. Squeeze the dumpling sheet together into a pyramid, with the filling on the inside.
7. Cook the dumplings in batches. Stir them occasionally to prevent them from sticking to the bottom of the pot.
8. Serve on a large plate, ready for sharing!