Steamed Pork Dumplings with Dipping Sauce

See how good I am? I'm totally posting my dumpling recipe, just like I said I would!

You're gonna love me for these - I promise!

Dumplings

1 Pkg won-ton wrappers (If memory serves, it's about 64)
1 lb ground pork
1 Tbsp. minced ginger
2 Tbsp. thinly sliced, then roughly chopped green onion
3 Medium cloves garlic, minced
2 Tbsp. light soy sauce
1 Large egg, beaten
2 1/2 Cups finely shredded and chopped Napa cabbage

Flour for dusting.

In a large bowl, combine all the ingredients EXCEPT FLOUR well.

Refrigerate for 1/2 hour to an hour to let the flavors meld a bit.

In the meantime, make the dipping sauce:

Asian Dipping Sauce

1/3 Cup light soy sauce
1 Green onion, thinly sliced
2 Tbsp. unseasoned rice vinegar
2 tsp. sesame oil

Combine all ingredients well.

Now back to the dumplings:

Dust a sheet pan or your clean counter with flour - otherwise your dumplings may stick and you'll be very upset after all the work you've gone to making them.

Have a small bowl or ramekin of water handy, and a pastry or marinade brush for brushing. Lay out your first won ton wrapper and brush the edges with water. Honestly - I just brushed the whole dumpling and mine came out great! Then, using a spoon, place a teaspoon of your pork mixture into the center of the dumpling, fold one half over the other and press the edges together to form a tight seal. Place on floured surface and continue through the rest of the wrappers and pork.

Now please hear me out - I know this sounds like a lot of work, when you can order these at your corner Chinese restaurant and have them delivered. But these are so fresh and flavorful, and much less doughy than the ones that you can order for take out.

Here's what they look like before going into the steamer:


When you've got them all ready to go, just place in your steaming apparatus (stove-top, electric, whatever), then steam for 20 minutes.

Serve with dipping sauce. (duh)

Hint: I didn't cook all of mine the first night - I just laid on the floured tray, covered tightly with plastic wrap (try to lay the plastic right on top of the dumplings, so the wrappers don't dry out) and cooked the second batch the next night.

You can also lay the tray in the freezer until fully frozen and then wrap up and toss back in the freezer for future use. This makes them an easy and impressive appetizer to pop out when time is short and friends come calling.

Not bad, huh?

Enjoy!