Chinese dumpling recipe

TAMPA, Fla. - Learn to make Chinese dumplings.

Filling Ingredients:

• 1 pound of ground meat (pork or beef or lamb)
• 1 cup of water (pre-soak & boil with onions and ginger)
• 1 scallion
• 2 teaspoons of salt
• 1 head of cabbage (need a 1 cup yield of chopped cabbage)
• 1 tablespoon minced ginger
• 1 tablespoon Chinese cooking wine
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 1/2 tablespoons of sesame oil
• Garlic powder - to taste
• Onion powder - to taste

Dipping Sauce Ingredients:

• Chopped parsley
• 2 tablespoons of vinegar
• 1 tablespoon soy sauce
• 1/2 tablespoon of chili
• Dumpling skins (approximately 50)

(Note: You can make your own dumpling skins out of flour and water or purchase pre-made dumpling wrappers)

Directions:

Preparation for the filling:

• Cut the scallion to pieces add to minced ginger and combine in water. Bring water to a boil with the scallion and ginger mix - 10 minutes. Save the water - removed the scallion pieces.
• Cut the cabbage coarsely into pieces (to yield about 8 ounces). Add salt to the diced cabbage and mix well. (Note: the salt removes moisture from the cabbage) Press the mixture to squeeze out extra water (if it's too wet it does not bond well with the meat)
• Mix the ground meat with the scallion/ginger water. Slowly mix the water into the meat to get make the dumplings extra juicy.
• Combine meat with the cabbage.
• Add soy sauce, oyster sauce, and sesame oil. Knead together into the meat/cabbage mixture.
• Add garlic powder and onion powder to mix.

For the dumpling:

• When the dumpling filling is ready - create the dumplings
• Take the dumpling skin and dish an even amount (approximately 1/2 to 1 teaspoon) in the center.
• Use a cup of water to dip your fingers into to trace water around the edge of the dumpling skin to seal it closed.
• Pinch the top edges first and then the folds of the other edges to crimp together.

Cooking instructions for the dumplings

• To boil the dumplings:
• Bring a large pot of water to a boil.
• Drop the dumplings into the boiling water and observe.
• The dumplings are done when they float to the surface and become translucent

To pan-fry the dumplings:

• Heat a non-stick pan over medium to high heat.
• Add cooking oil to cover the bottom of the pan.
• Add the dumplings in a circular formation around the pan.
• Fry the dumplings while observing to turn them over when appropriate (several minutes).
• When it is golden brown, it is ready.

Dipping sauce for the dumplings

Combine sauce ingredients in a bowl (adjust amounts to taste)