PORK DUMPLINGS

 PORK DUMPLINGS

INGREDIENTS:

MIX: 1/2 pound ground pork, dumpling wrappers (I found them in the freezer section), 1 cup chopped baby bok choy (some people use napa cabbage), 2 thinly sliced scallions, 1 tbs soy sauce, 2 tbs sesame oil, 1 tbs rice vinegar, 1 tbs freshly grated ginger, 1/2 tsp chili garlic sauce

SAUCE: 1/4 cup soy sauce, 1 tbs rice vinegar, 1 tbs sesame oil, 1 tbs grated ginger, 2 cloves crushed garlic, 1 tbs chili garlic sauce, 1 thinly sliced scallion. Made first so flavors are enhanced. 

Thaw the wrappers. Combine the mix thoroughly. Put a little water in a cup to use to seal the edges. Put meat in the middle of the wrapper.  Add a small amount of water around the perimeter and seal the edges. 

You can steam in a steamer pot, rice cooker or fry in a frying pan with vegetable oil. 

When I steam them on a high heat, they are usually done in 10 minutes. Sometimes I like to steam them first and end with a fry to make the edges crusty. The rice cooker took a lot longer - about 25 minutes.