Dumplings originated in China and this has been one of their popular dishes for centuries. They also prepare dumplings for Chinese New Year, Winter Solstice, and many other occasions. See? It’s always present!
- 1 lb. ground pork
- 1 1/2 tablespoons soy sauce
- 2 large eggs
- 30 pieces Gyoza wrapper
- 2 cloves garlic minced
- 1 cup cabbage shredded
- 1/2 cup shrimp, chopped
- 1/2 cup chives, chopped
- 2 tablespoons cooking wine
- 1 tablespoon ginger, grated
- 1 teaspoon Sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 6 cups of vegetable oil
- In a large bowl, combine pork, carrot, cabbage, eggs, garlic, shrimp, soy sauce, sesame oil, ginger, chives, and cooking wine; season with salt, and white pepper, to taste.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. You can also use a fork to seal it better with a design that can be eye-catchy.
- In a regular steamer, add the dumpling in batches per layer and steam until it cooks for about 15-20 minutes.
- Fried? Preheat a large skillet with 3 inches of vegetable oil until it’s ready. Gradually add dumplings, and cook until golden brown and crisp in about 3-4 minutes. Then transfer the cooked dumpling into a cooling rack or stainless steel strainer and let it cool and drain the excess oil.
It depends on if you want it fried or steamed. Pair it with soy sauce and/or chili sauce. It’s amazing!
Trust me, if you try it, you won’t stop eating it! Will you try this? Let us know your answer below!