Chinese Dumplings - Chinese Recipies

The Chinese are Masters in the Art of Making Dumplings

China has been perfecting the art of dumpling making since the Sung dynasty. Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables. Of course, all this variety can be confusing. Recreating homemade versions of dim sum favorites can be a challenge when you’re faced with recipes for “Jiaozi,” Har Gow,” and “Siu Mai"

INGREDIENTS:

1 package gyoza or wonton wrappers
Filling:
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 tablespoons shredded carrot
1/4 cup chopped fresh cilantro leaves
2 tablespoons minced green/spring onion
1 tablespoon minced ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste

PREPARATION:

1) Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper.

2) Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

3) Place a heaping teaspoon of filling in the middle of the wrapper.

4) Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

5) Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).

6) Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

7) Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.