My First Dumplings!

OK! I had a major success today! I was able to make Chinese dumplings with more than half of them coming out properly and they were DELICIOUS!
This recipe made about 70 dumplings and I was able to get everything at the local grocery store.

I cheated and bought premade dumpling skins. It probably saved me about two hours worth of work.

You need a Dumpling press (if you have one), egg white wash, steam basket.


Filling:

• 1 head of cabbage, blanched, and cut up small
  
• 1 lb ground pork
• 3 Tbl green onions
• 1 tsp ground ginger 2 tsp salt
• 1 tsp brown sugar
• 2 Tbl soy sauce
  
• 1 Tbl Rice wine (I used Rice Vinegar)
• 1 Tbl Dry Sherry (I used Cream Sherry >hic<)
• 2 tsp Sesame oil

Mix the filling ingredients together.


Swipe a little egg wash on one edge of your dumpling skin.









Then put about 1/2 Tbl in the middle of your dumpling skin.











Fold your circle in half and gently press. If you don't have a dumpling press, pinch hard and crimp your dumpling together.











If you do have a dumpling press (they sell for $1 online) use it to crimp your edges together.








Then steam in a bamboo basket or metal steamer for 12 minutes.