This was our first try at dumplings!  We were lucky and they were not that difficult!  I really loved how all the flavors mixed and the green onion and sesame oil are wonderful additions.  I had to halve the recipe and I’m glad I did because otherwise I would have been making dumplings until my arms fell off.  I used powdered ginger instead of ginger root and I reduced the garlic from 4 cloves to just 1.  I did buy the proper Chinese cabbage.  I ended up adding some carrot for color and flavor, which I think helped.  A very good recipe that is a keeper.  If you don’t have a bamboo steamer like me, I used my steel steamer insert for my pan.  BIG WARNING: PAM your steel steamer otherwise every dumpling will stick and it’ll be a huge mess!  After we PAM’ed the next load of dumplings, they came out flawlessly!

INGREDIENTS:

• Original recipe makes 100 dumplings – I halved this recipe.

  • 100 (3.5 inch square) wonton wrappers

  • 1 3/4 pounds ground pork

  • 1 tablespoon minced fresh ginger root

  • 4 cloves garlic, minced

  • 2 tablespoons thinly sliced green onion

  • 4 tablespoons soy sauce

  • 3 tablespoons sesame oil

  • 1 egg, beaten

  • 5 cups finely shredded Chinese cabbage

DIRECTIONS: 

1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.