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Chinese Dumplings




Source of Recipe


The Toronto Star


List of Ingredients




5 cups finely chopped Chinese (nappa) cabbage

1 tsp salt

1 tsp minced fresh ginger root

1-1/2 cups finely chopped green onions or fresh chives

1 tsp minced garlic

3/4 lb (375 g) lean ground pork

2 tbsp soy sauce

1 tbsp Chinese rice wine or dry sherry

1-1/2 tsp sesame oil

Freshly ground pepper to taste

1-1/2 tbsp cornstarch

1 lb (454 g) package dumpling (or pierogi) wrappers

DIPPING SAUCE:

1/4 cup soy sauce

2 tsp minced garlic

3 tbsp water

Recipe



Place cabbage in shallow bowl, add salt: toss lightly. Let sit at room temperature 1 hour. One handful at a time, squeeze out as much water as possible from cabbage; place in large bowl. Add ginger, green onions or chives, garlic, pork, soy sauce, rice wine or sherry, sesame oil and pepper. Stir to combine. Stir in cornstarch.

Place 2 flat teaspoons of filling in centre of dumpling wrapper. Cover remaining wrappers with damp tea towel to keep moist. Brush edge of wrapper with water. Fold in half to form half-moon. Press edges together to seal. Using thumb and index finger, make small pleats along top edge of wrapper; press together to seal. Repeat with remaining filling and wrappers. Place dumplings in single layer on baking sheet. Cover with moist tea towel while making remaining dumplings.

Bring large pot of water to boil. Add half of dumplings in quick succession; stir gently to separate. Bring water back to boil; reduce heat and simmer 7 minutes or until dumplings float to surface. Using large mesh spoon, scoop dumplings from water; drain well. Repeat with remaining dumplings.

Combine dipping sauce ingredients; place in small bowl. Serve with dumplings.

Note: Cooked dumplings can be made in advance. Just drain on paper towels in single layer, cool, cover with plastic wrap and refrigerate. To reheat, poach in barely simmering water about 3 minutes.

Makes 5 dozen dumplings.