Tip: Read directions completely before preparing.
Ingredients:
(For Dumpling Filling)
1 lb ground pork
1/2 cup Napa cabbage, finely shredded
1/4 cup green onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cilantro, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon corn starch
1 Package of Shu Mai wrappers or round Wonton wrappers
(For Dipping Sauce)
6 tablespoons light soy sauce
3 tablespoons rice vinegar
2 tablespoons water
1 teaspoon hot chili oil (optional)
1 teaspoon hot chili oil (optional)
1 teaspoon granulated sugar
1 clove garlic, peeled and minced
1/2 teaspoon ginger paste
Other:
2 - 4 tablespoons vegetable oil (For Frying Dumplings)
water
2 tablespoons thinly sliced green onion for garnish
2 tablespoons thinly sliced green onion for garnish
Directions for Frying Dumplings:
In a large bowl, mix the pork, cabbage, celery, green onion, cilantro, ginger paste, garlic paste, soy sauce, sesame oil, salt, cornstarch and white pepper.
Wet the edges of the dumpling wrapper, then spoon a heaping teaspoon or so of pork and vegetable mixture in the center of the wrapper.
Lift up one edge of the circle and pinch the top together. Begin pinching down the side of the pouch to encase the mixture. Repeat with the remaining slices of wrappers and filling.
Heat a large (12") nonstick skillet until very hot. Add 1/2 tablespoon vegetable oil, tilting to coat the sides. Place dumplings in a single layer in the skillet and fry 2 minutes, or until the bottoms are golden brown. Flip and brown other side.
Directions for the Dipping Sauce:
Combine all the ingredients and store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.
Tip: Hot chili oil adds bite to this dumpling dipping sauce recipe. There are so many ways to fold the dumpling wrappers, but I found this to be the easiest!
