Dumplings

Description

Making the Filling

1. Chop the scallions and ginger into tiny pieces.
2. Mix into a bowl with ground pork, soy sauce, cooking wine, salt, sugar, and sesame oil.
3. Stir with chopsticks in one direction; slowly add some water and continue stirring.
4. Add in chopped chives and one egg in the bowl. Keep on mixin’!

Folding the Dumplings

1. Put the dumpling wrappings into the center of your palm and add stuffing.
2. Fold into a semi-circle and pinch the edges together.
3. Cup the edge of the dumpling with your hands; press firmly to ensure it is sealed.

Cooking it in three ways

•    Steam-fried Dumplings – Jian jiao:

Cook: spray some oil on a non-stick pan and place all the raw dumplings on it with a bit space between. Keep medium high heat around 3 minutes, until dumpling bottom are browned. add some hot water into the pan, should covers 2/3 of dumpling, put on pan cover and turn to high heat boil it until dry（about 8~10 minutes). Turn to medium low heat until dumpling bottom are crisp, serve it warm with some dipping sauce.

• Boiled Dumplings – Shui jiao

Cook: Put the dumplings into boiling water; when the dumplings float (about 8~10 minutes) take out of water and serve it warm with some dipping sauce.

• Steamed Dumplings – Zheng jiao

Cook: Place the dumplings in a steamer; place over water once it is boiling. Steam for ~15 minutes and let cool down for 3-4 minutes before serving.

 

Dipping sauce – In small dish mix soy sauce, black rice vinegar, and sesame oil or chili pepper oil (or get creative and make your own creation to fit your tastes!)