Traditional Chinese Dumplings

Serves 6 people:

? ? pound ground pork or ground lamb? 2 ? pounds Chinese Napa Cabbage or ? pound of garlic chives? 1 teaspoon finely chopped ginger? 1 bundle green onions? 2 tablespoons soy sauce? 2 teaspoons sesame oil? 1 teaspoon cooking wine? 1 pack of dumpling wraps? Black pepper to taste

Chopping:

Wash the vegetables (green onion and Napa or chives) and allow them to air dry. After drying, chop the vegetables to small pieces approximately ? inch in diameter. Finely chop the ginger.

Mixing:

Place the meat in a bowl. Add the ginger, green onion, soy sauce, cooking wine, sesame oil, ? teaspoon of salt, and black pepper. Mix well. Add the Napa or chives and mix again.

Note: If you use Chinese Napa as the vegetable, after chopping but before mixing with the meat, season with 1 1/2 teaspoons salt and let rest at room temperature about 20-30 minutes. Drain the Napa before adding to the meat.

Assembly:Moisten the edges of the wrap with water. Spoon about 1 teaspoon of the mixture into the middle of the wrap. Fold the wrap in half and pinch the edges together to form a sealed pocket. Repeat until all of the ingredients have been used.

Cooking:Drop into a pot of boiling water and cook for about 15 minutes until they float to the surface. Be sure meat is sufficient heated to kill any bacteria.

Serving:Serve with soy sauce or dip of your choice

Enjoy the dumplings!!
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