Happy Year of the Dragon! Since there were tons of Chinese New Year festivities going on downtown, I opted to have my girlfriends over for some homemade dumplings, and stir fry. I love cooking so when I get a chance to try out new ethnic recipes I jump at the chance. The Chinatown Market was awesome, and is now my new favorite place to shop. I really loved being able to cook a meal that my friends and I got to enjoy together.
The Ingredients:
12 oz ground chicken
3 oz ground pork belly (regular pork ok to use, if you cannot find pork belly)
1/2 cup finely chopped napa cabbage ( I used regular)
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon dried Shitake mushrooms ( Optional -soak in hot water for 30. Drain, pat dry, mince)
1 teaspoon chopped cilantro
1 teaspoon chopped scallions
1 teaspoon toasted sesame oil
1 tablespoon oyster sauce
1 tablespoon shrimp paste (optional, but recommends Lee Kim Kee brand)
1 tablespoon chopped water chestnuts (optional)
1 pack round white dumpling wrappers (not wonton skins)
1 egg, scrambled
Directions:
Mix all ingredients in a large bowl with meat of choice and thoroughly combine. Take dumpling wrappers and lay out on flat surface. Place a tablespoon of the meat mix in the middle of the dumpling wrappers.
Spread the egg wash along the edges of the wrappers.
Fold dumplings in half; Pinch and fold along the edge.
Fill a large pot with water and bring to a boil. Drop dumplings in the pot and cook for five minutes. Serve immediately.
