Pork Dumplings

Ingredients:

For the Dumpling Filling:

• 1 pound (450g) ground pork
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons finely chopped scallions (green onions)
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice wine vinegar or Shaoxing wine
• 1 tablespoon cornstarch
• 1/4 teaspoon white pepper
• 1/2 cup finely chopped napa cabbage
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 tablespoon sugar (optional)

For the Dumpling Wrappers:

• 1 package of round dumpling wrappers (about 40-50 wrappers, available at most Asian grocery stores)
• Small bowl of water (for sealing the dumplings)

For Cooking:

• 2-3 tablespoons vegetable oil (for pan-frying)
• 1/4 cup water (for steaming)

For the Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili oil (optional)
• 1 teaspoon finely chopped scallions or cilantro (optional)
• 1/2 teaspoon sugar (optional)

Instructions:

1. Prepare the Filling:
   • In a large mixing bowl, combine the ground pork, soy sauce, sesame oil, scallions, grated ginger, minced garlic, rice wine vinegar, cornstarch, and white pepper. If using, also add the finely chopped napa cabbage and sugar. Mix everything together thoroughly until well combined. The mixture should be sticky and cohesive.
2. Assemble the Dumplings:
   • Lay a dumpling wrapper on a flat surface. Place about 1 teaspoon of the pork filling in the center of the wrapper.
   • Dip your finger into the small bowl of water or egg and wet the edges of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape, pressing the edges together to seal. For a decorative touch, pleat the edges by folding small sections over each other as you press the edges.
   • Repeat this process with the remaining wrappers and filling, placing the assembled dumplings on a tray lined with parchment paper.
3. Cook the Dumplings:
   • Pan-Frying (Potstickers): Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the dumplings in a single layer, making sure they don’t touch each other. Cook for 2-3 minutes until the bottoms are golden brown and crisp.
     • Add 1/4 cup of water to the skillet and immediately cover with a lid. Reduce the heat to medium and steam the dumplings for 5-6 minutes, or until the water has evaporated and the dumplings are cooked through. Remove the lid and cook for an additional minute to crisp up the bottoms.
   • Boiling: Bring a large pot of water to a boil. Gently add the dumplings and cook for 4-6 minutes, or until they float to the surface and the filling is cooked through. Use a slotted spoon to transfer the dumplings to a plate.
   • Steaming: Place the dumplings in a single layer in a bamboo or metal steamer basket lined with parchment paper or cabbage leaves. Steam over simmering water for 10-12 minutes, or until the filling is fully cooked.
4. Make the Dipping Sauce:
   • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, chopped scallions or cilantro, and sugar (if using). Adjust the seasoning to taste.
5. Serve:
   • Serve the dumplings hot with the dipping sauce on the side. Enjoy them as an appetizer, snack, or main dish!

Tips:

• Freezing Dumplings: If you want to make a large batch, you can freeze the uncooked dumplings on a baking sheet in a single layer. Once frozen, transfer them to a zip-top bag and store for up to 3 months. Cook directly from frozen, adding an extra minute or two to the cooking time.
• Filling Variations: Feel free to add other ingredients to the filling, such as chopped shrimp, mushrooms, or different vegetables, to customize your dumplings.