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Chinese Dumplings

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Ingredients
  

  • 1 lb Ground pork
  • 4 cloves Minced garlic
  • 1/2 cup Finely chopped green onion 2 onions is about right
  • 3 tbsp Minced ginger
  • 2 tbsp Soy sauce
  • 1 tbsp Oil, preferably sesame
  • 1/8 tsp Cayenne pepper
  • 1.5 cup Finely chopped green cabbage See #1 below

Sauce #1

  • 1/4 cup Seasoned rice vinegar See #3
  • 1/4 cup Soy sauce
  • Chili oil to taste 1/8-1/2 tsp. Optional, but highly recommended.

Sauce #2

  • 1/4 cup Soy sauce See #3
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Honey
  • 2 tbsp Brown sugar
  • 2 tsp Minced garlic
  • 1/4 tsp Chili oil
  • 1 tsp Molasses

Sauce #3

  • 1/2 cup Peanut butter. Smooth or crunchy. See #3
  • 1/4 cup Soy sauce
  • 1/4 cup Hot water
  • 1/4 cup Honey
  • 3 tbsp Rice wine vinegar
  • 1/2 tsp Chili oil or chili paste.
  • 2 tbsp Sesame oil
  • 1/2 tsp Fish sauce/Worcestershire (optional)
  • 1 tbsp Minced ginger
  • 1 tbsp Minced garlic

Instructions
 

  • Mix well, wrap in your favourite wrapper (see #2 below) and cook:

Cooking

  • Fried : heat a pan to med-high, add 2 tbsp oil, add the dumplings (don't crowd them). Fry the bottom until light golden brown, add 1/4 cup of water and immediately cover with a lid. Allow to steam until all the water is gone, approx 7 minutes. Remove cover and let cook until pan is completely dry and bottoms are crispy.
  • Fried 2 : Pan fry in 2 tbsp oil until golden brown. Flip and cook until the other side is golden brown.
  • Boiled : (home-made wrappers are better for this) Drop dumplings into lightly boiling water (not a hard boil). Cook for 6-8 minutes, depending on size. When they float to the top, boil for 1 more minute or until they become a little transparent. Overcooking will make them fall apart.
  • Steamed : Cover each rack with parchment paper that has holes in it to let steam through. Boil the water, reduce to medium heat to keep the steam going, place the steamer on top of the pot, and cook for 8-10 minutes.

Notes

  1. Sprinkle some salt on the chopped cabbage, let it rest for 15 minutes, then squeeze out as much liquid as you can. 
  2. 2.5 cup AP flour, 1/2 tsp salt, 1 cup hot water. Knead until smooth, cover, let rest min 1 hour, preferably 2. Roll out into a 1" log, cut into 1" pieces (1/2 ounce / 12-15 grams).
    There are many ways to pleat and fold up the wrappers, easiest is to just place 1 tsp of filling in the middle, wet one side of the wrapper, fold it over, press to push out any air and seal it up.
  3. Whisk the ingredients together, and pour  some into shallow bowls for dipping. Any versions with peanut butter can be made more creamy and smooth by adding hot water and soy sauce to taste. Peanut butter can absorb a surprising amount of water. Feel free to add 1-3 tsp of sesame seeds for presentation and flavour.
  4. More meaty version - cut the garlic, onion, ginger in half, skip the cabbage, add an egg and 1 tbsp corn starch.