Dumplings with Dipping Sauce
1/2 lb. ground pork or beef (or combo)
2 c. shredded cabbage
1/2 c. diced shiitake mushrooms
1 bunch scallions, finely sliced
2 tsp. freshly minced ginger
1 package dumpling wraps
1/2 cup soy sauce
2 teaspoons sesame oil
1 clove garlic, minced
1-1/2 tsp. salt
1 tsp. ground black pepper
1 Tbsp. soy sauce
In a large bowl, combine meat, cabbage, mushrooms, scallions, ginger, garlic, salt, pepper and soy sauce. Place a few dumpling wraps on a flat surface. Wet the outer edge of wrap with water. Place 1 tablespoon of filling in the center of each dumpling. Fold in half so edges meet. Press to seal edges. Continue, filling all dumplings.
Fill a large stockpot with water and bring to a gentle boil. Place up to 12 dumplings into boiling water at one time. Cook for 4 minutes, then remove dumplings with slotted spoon. Dumplings can be served after boiling, or, proceed to pan fry for a slightly crispy texture.
To pan fry, place vegetable oil in a skillet (just enough to cover the bottom of pan). Heat oil on medium-high until it shimmers. Place dumplings in skillet, several at a time, and cook for about 1-2 minutes on each side until lightly browned. Continue with remaining dumplings. Serve with dipping sauce and enjoy!
Servings: makes approximately 45 dumplings
Contributed by Kim Hunter