The dumpling recipe is usually good for 2 to 3 dozen. However, this may vary depending on the size of the dumplings.
Ingredients: (for dumplings)
- 1 inch knob of ginger
- 3 long strips of garlic scapes
- 2 bunches of chives
- 1 1/2 lbs of ground pork
- Package of round wonton wrappers.
- 1/2 cup of water or milk
Sauce: (for dipping)
- 1/2 cup of soy sauce
- hot chill sauce (to taste)
Place the ginger, garlic scapes and chives in a food processor and run it a few times until the mix appears like a paste. You may be tempted to use the puree setting and by all means try it, but I would suggest to not get overly excited on using the setting. The idea is to have the ingredients finely chopped, but be able to still have some texture for when you bit into the dumpling. Once done, add the mixed ingredients and the ground pork in a bowl and then thoroughly mix all the ingredients. The idea is that the pork is enveloped within the flavours of ingredients that you just mixed. Set aside the mixture in the fridge for 1-2 hours so the flavours blend, and to get a richer taste.
When you are ready to make the dumplings, open the wonton wrappers you bought and peel a few and set aside. Place a damp cloth or paper towel over them so they do not dry out. Do the same thing for the opened wonton package. Place one wonton wrapper in the palm of one hand and scoop a teaspoon of the filling and place in the middle of the wonton wrapper. Place the spoon down and dip your finger in the dish of milk or water and then trace the edge of the wonton wrapper. This is to help seal the wrapper in the next step. Fold the wrapper from the edge closest to your wrist over the filling and to the other side of the wrapper making a 1/2 moon. Don’t seal the edges together. Once you’ve shaped the dumpling so the filling won’t come out, then you’ll seal. Check the video below on different techniques on folding a dumpling.
Once you have your dumplings, you’ll probably have a few dozen. You can place some on a tray to freeze (overnight is best) and then transfer to a ziploc bag the next day to reserve for future meals. With the rest, set aside and get ready to cook. Now, the technique below is a fry/boil/fry technique because I like crispy dumplings. It’s really up to you. So, in this technique, using a wide frying pan (heated on medium to high) in order to fit as many dumplings as possible, place some cooking oil (any kind, I like olive oil) the size of a two to three quarters in the middle of the pan.
Place each dumpling in the oil coating one side and then place in a section in the pan. Once all the dumplings are in the pan, let them slowly brown. Once slightly browned add some water, enough so that the water comes to 1/2 of the depth of the dumplings. Increase the heat to high, cover slightly, and make sure water comes to a boil. Now, in some instances, folks don’t just add water, but do a water/cornstarch mix so that all the dumplings end up sticking on a sheet which can easily slide off the pan once cooked. I don’t, and haven’t tried that technique. But again, experiment on what you like best. So, back to the boiling. Once the water has evaporated (can take about 10-15 mins depending on the heat of your stove top) there should be enough oil to fry each side of the dumpling should you wish to do so. Or, if you’re hungry, forego the frying and start plating. Have your soya sauce and chili sauce ready for dipping and voila! Homemade dumplings!