Dumplings (Jiaozi)
Serves 4
Ingredients
Method
40 Round Dumpling Wrappers
1 lb. Ground Pork Or Chicken
1 cup Chopped Napa Cabbage
½ cup Chopped Green Onions
1 Clove Garlic, Minced
1 tbsp. Soy Sauce
1 tbsp. Oyster Sauce
1 tsp. Grated Fresh Ginger
1 tsp. Sesame Oil
½ tsp. Ground White Pepper
¼ cup Soy Sauce
2 tbsp. Rice Vinegar
1 tsp. Sesame Oil
1 Green Onion, Thinly Sliced
1 Clove Garlic, Minced
¼ tsp. Sugar
In a large bowl, combine the filling ingredients and mix well.
Place a dumpling wrapper on a clean work surface, and spoon about 1 tablespoon of the filling onto the center.
Moisten the edges of the wrapper with water, then fold it in half to enclose the filling, pressing the edges together to seal. Pleat the edges if desired.
Repeat with the remaining wrappers and filling.
Bring a large pot of water to a boil, and cook the dumplings in batches for about 5 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to transfer the cooked dumplings to a serving plate.
In a small bowl, combine the dipping sauce ingredients and mix well. Serve the dumplings with the dipping sauce.