Chinese Dumplings

Makes 60-70 dumplings depending on amount of filling used

• 2 tsp salt
• 1+ lb ground pork
• 1 lb Chinese cabbage
• 10 oz chicken broth
• 1 bunch green onions, thinly sliced
• 2” knob of ginger, chopped
• .6 tsp white pepper powder
• 3 tsp soy sauce
• 3 tsp oyster sauce, optional
• 3 tsp sesame or olive oil
• Dumpling wrappers, recipe follows, or buy pre-made wrappers
• Soy sauce, rice vinegar and chili pepper oil, for serving, optional

In a medium size bowl, add salt to ground pork and stir in one direction until it is thick. Add some of chicken broth to the ground pork, keep stirring until the water is fully absorbed, adding more broth until all the broth is added to the pork.

To test whether the meat is fully mixed, stick a chopstick in the ground meat and if the chopstick can stands upright, it is mixed enough.

Put cleaned Chinese cabbage into a blender, pulse until minced. Strain the cabbage and add to the meat. Add chopped green onion, ginger, white pepper powder, oyster sauce and soy sauce stirring until evenly mixed. Add sesame oil and mix.

Make dumpling wrappers
Add 1 cup of water to 2 cups of flour stirring and kneading to make a smooth dough. Roll into tubes and cut into pieces. Roll out individual dumplings and fill.

To boil dumplings
Bring a pot of water to a boil. Add dumplings and stir gently to prevent them from sticking to bottom of the pan. When the pot returns to a boil, add more water and bring to a second boil. Add more water and bring to a final boil, removing dumplings once they float. Drain on paper towel. The timing of this depends on how large a pot of water is used.

To steam dumplings
Place on steamer rack and steam for about 15 minutes.

Either boiled or steamed dumplings can be lightly sautéed in butter, coconut oil or other high heat oil.

Serve with any combination of soy sauce, rice vinegar and/or chili pepper oil.