Today, I'll be making Chinese pork and cabbage dumplings. Forgive me for giving it such a general name, but personally, I don't quite know the difference between a wonton (Chinese), jiaozi (Chinese), potsticker (Westerners), gyoza (Japanese) or mandou (Korean), other than they are basically the same thing - meat wrapped in dough - in different languages.
The beautiful thing about making dumplings is that anything can go in it. Today, I'm making pork and cabbage dumplings, but it could also be pork, cabbage and black fungus, or pork and leek, or pork and water chestnuts, and the list is endless [also realized, I haven't even started with shrimp, chicken, beef and other meats yet!]
Recipe: Chinese Dumplings (Pork & Cabbage)
2 cups white flour
1/2 cup water
1/2 pound ground pork
3 leaves of napa cabbage (finely cut)
1/2 tablespoon chinese cooking wine
1/2 tablespoon oyster sauce
1/2 tablespoon light soya sauce
1 tablespoon sesame oil
1 clove of garlic (minced)
white pepper powder
finely cut ginger
Add water to the flour, mix and knead for 20 to 25 minutes. The dough will start out flaky, but it will eventually get soft. Cover the dough with a wet towel and set aside.
To cook the dumpling, heat up a pot of water until it boils. Drop the dumplings into the boiling water. As soon as the dumplings start to float, dish them out onto a serving plate.
Serve with black vinegar and ginger.
dumplings in soup with napa cabbage, served with rice balls (bears)