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Chinese Dumplings




Source of Recipe


Posted by Mary Ellen


Recipe Link: Home Cooking

List of Ingredients




5 cups finely minced Chinese Napa cabbage
1 tsp salt
3/4 lb minced raw shrimp
1 cup minced scallions
1 tbsp minced garlic
1 tbsp minced, peeled fresh ginger
2 tbsps soy sauce
2 tbsps dark sesame oil
1 tbsp cornstarch
50 dumpling wrappers (available at Safeway and Asian markets)

Dipping sauce:
1/2 cup soy sauce
2 tbsps Chinese black vinegar (available in Asian markets)
1 tsp sesame oil
1 tsp hot chili oil (or to taste)
1/2 tsp shredded gingerroot



Recipe



Toss the minced cabbage with salt and let it set for about 30 minutes. In batches, place a handful of the cabbage in a tea towel and squeeze the moisture out over the sink. Put the dry cabbage into a bowl and add shrimp, scallions, garlic, gingerroot, soy sauce, sesame oil and cornstarch. Mix well. If the mixture seems too loose, add a bit more cornstarch.

Put a heaping teaspoon of filling in the center of each dumpling skin. Paint a little water along the edge of the wrapper with your fingertip and then fold the dumpling skin in a half moon shape, pleating one side prettily, if you have the patience. Place the sealed dumplings on a baking sheet dusted with cornstarch; cover with plastic wrap and refrigerate or freeze until time to serve.

To cook, bring a large pot of water to a boil. Drop in the dumplings about 15 at a time and cook for 5-8 minutes.

Mix all dipping sauce ingredients.

Serve immediately with dipping sauce.