Dumplings

 From Haylee Luo

Note: None of these measurements are entirely exact, feel free to adjust as necessary 

Ingredients:

1 package of dumpling wrappers

1/2 of a small cabbage, chopped into small pieces

1 Tbsp salt

3-4 green onions, sliced

1 lb ground pork (Jimmy Dean sage, or your favorite kind)

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp fresh ginger (grated or finely diced)

Neutral oil (for pan frying)

Directions:

Mix the salt and cabbage together. Let sit until the cabbage juice starts to come out. Continue to agitate and press the cabbage until all of the water is extracted from the cabbage. Drain. Add the green onions and pork to the cabbage. Mix until well combined. Add the soy sauce, sesame oil, and ginger. Mix until incorporated throughout. Place about a tablespoon of filling in the center of a wrapper. Wet the edges and crimp/fold the edges as desired. Heat a pan (that has a lid) with a drizzle of oil. Add dumplings in a single layer and fry until bottoms are golden brown. Add several tablespoons of water to the pan and cover. Steam until cooked through, about 5-6 minutes. Repeat as necessary with remaining dumplings. The dumplings can be boiled or steamed as well.

Soy Dipping Sauce:

1 tsp sugar

1 Tbsp hot water

2 Tbsp soy sauce

1 tsp rice vinegar

1 tsp garlic, minced

1 tsp ginger, grated or minced

1 tsp sesame seeds

1/2 tsp sesame oil

1 tsp red pepper flakes (optional)

Peanut Dipping Sauce:

2 Tbsp peanut butter

1/2 Tbsp water

1 tsp soy sauce

1 tsp rice vinegar

1 tsp honey or sugar

1 tsp garlic, minced

1 tsp sesame oil

1 tsp siriacha (optional)

Other filling variations:

Kimchi

1 1/2 cups of kimchi, chopped - squeeze excess liquid or else the dumplings will be soggy! Cornstarch can also be added to bind excess liquid.

1/2 package of firm tofu, crumbled

1 bag of bean sprouts, blanched and chopped

1 egg

3-4 green onions, sliced

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp ginger 

1/2 Tbsp garlic, minced

2 tsp salt

Japchae

1 Onion, sliced thinly

1 Red Pepper, finely diced

1 bunch of spinach

2 shredded carrots

2 cups of cooked japchae, chopped (sweet potato noodles)

1 lb ground pork

1 egg

3-4 green onions, sliced

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp fresh ginger

1/2 Tbsp garlic, minced

2 tsp salt

(Note: Sautee the veggies in some oil with salt and pepper, ensure all liquid is expelled before you mix in the rest of the filling ingredients.)