STEAMED CHINESE PORK DUMPLINGS

Prep Time: 2 Hours
Yields: 12 Servings

Comment:
These dumplings are best served with Chinese mustard, soy sauce, Hoisin sauce or toasted sesame seeds. Serve 4–5 as an appetizer and 8–12 as an entrée.

Ingredients for Dumplings:
100 (3.5-inch square) wonton wrappers
2 pounds ground pork
1 tbsp minced ginger
4 cloves garlic, minced
2 tbsps minced green onions
¼ cup soy sauce
3 tbsps sesame oil
1 egg, lightly beaten
5 cups finely shredded Chinese cabbage
salt and black pepper to taste
granulated garlic to taste

Method:
In a large bowl, combine all ingredients and mix well. With a small spoon, place about 1 teaspoon of mixture into each wonton wrapper. Moisten the outside edge of wonton with water. Fold corner to corner and seal. Dumplings should be the shape of a triangle. Place dumplings on a tray, cover and refrigerate until ready to cook. When ready to cook, fill the pot of a steamer with water and bring to a boil. Reduce to simmer. Line the bottom of steamer basket with a light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 15–20 minutes. When done, dumplings should be firm and the internal temperature should read 160°F. Serve immediately. NOTE: Dumplings may also be pan-fried or deep-fried. To pan-fry (or create pot stickers), heat 2 tbsps sesame oil in a skillet over medium heat. Pan-fry dumplings on one side until lightly browned. Add 1 cup water, cover and steam until internal temperature reaches 160°F. You may also deep-fry dumplings in 365°F oil until golden brown and floating.