Chinese Dumplings

I took inspiration from Steamy Kitchen’s Chinese Boiled Pork Dumplings who adapted their recipe from Andrea Nguyen’s Asian Dumplings. Steamy Kitchen’s blog has fantastic step-by-step directions on the best way to make your dumplings. However, I am fiddler and I simply cannot make a recipe exactly as written.

Ingredients:
1 teaspoon kosher salt
2 teaspoon grated fresh ginger (Microplane for the win!)
1/2 cup minced Chinese chives or green onions (white and green parts)
2/3 pound fine ground Firefly pork
1/8 teaspoon ground white pepper (or freshly ground black pepper)
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
2 teaspoons sesame oil1 package frozen round dumpling wrappers defrosted at room temperature for 30 minutes and wrapped in a damp cloth to keep them from drying out

To close your dumplings aka slurry: 1 tablespoon cornstarch and 1/2 cup water

Directions:
1. In food processor bowl to the stand and add the ginger, chives, pork, pepper, soy sauce, rice wine and sesame oil. Pulse well to mix the ingredients well. Set aside. Another method is to use a pastry cutter to mix them by hand. It allows you to determine if you want to add more ginger and onions.

2. Mix together the slurry. Take one dumpling wrapper, spoon a small 1 tablespoon of the pork mixture onto the middle of the wrapper. (Trust me, you do not want to overfill your dumplings. They get really messy and when you  try to cook them, they break open and get soggy.) This is a case of less is more.
Dip one finger into cornstarch and water mixture to "paint" the edges of the dumpling wrapper. Bring up the bottom side of the wrapper, fold up, and press to shape into a half-moon shape, encasing all of the filling. Pinch along the edge to make a seal and as you do carefully push all air out or it will balloon in the water.  Place on a plate covered with waxed paper, cover with a damp cloth, and repeat with rest of dumplings. Make sure that the dumplings do not touch or they will be bonded together for life.

3. When all dumplings assembled, you can cook immediately or cover with plastic wrap and refrigerate for several hours. To cook, fill a large pot halfway with water and a pinch of salt. Bring to boil. When boiling, and gently slide in 1/3 of the dumplings. When water returns to a boil, turn heat to a simmer, and gently cook for 6-8 minutes. Remove with slotted spoon and repeat with remaining dumplings.

Serve with hot chili sauce. OR you can put them in chicken broth with all sorts of goodies. I cut up shiitake mushrooms and green onion and simmered them in chicken broth for about 10 minutes. I dropped an egg in and cooked it for about four minutes until the yolk was hard so less for those who like runny. I put the dumplings in a bowl and poured the broth over it and then enjoyed.