Chinese Dumplings

(I am re-posting this because I looked it up yesterday to make it and discovered that I had not included the ingredient list!!  Hellloooo!!? So here it is)

Posted by Lisa

Source: www.allrecipes.com

This was the first time I had ever had or made Chinese dumplings.  I had some ground chicken on hand so I used that instead of the pork.  They were terrific!  I did them two different ways.  The filling and the wrappings were the same but the cooking method differed slightly.  All the kids gobbled them up so I will be making these again.  

Ingredients:

1/2 c soy sauce

1 tbsp seasoned rice vinegar

1 tbsp finely chopped chinese chives

1 tbsp sesame seeds

1 tsp chile garlic sauce (such as sriracha)

1 lb ground pork (I have used ground turkey, and yesterday used cooked shredded chicken)

3 cloves garlic, minced

1 egg, beaten

2 tbsp finely chopped chinese chives

2 tbsp soy sauce

1 1/2 tbsp sesame oil

1 tbsp minced fresh ginger

50 dumpling wrappers

1 cup oil for frying

* Combine 1/2 c soy sauce, rice vinegar, 1 tbsp chives, sesame seeds and chile sauce in a small bowl and set aside.

* Mix pork, garlic, egg, 2 tbsp chives, soy sauce, sesame oil, ginger in bowl until thoroughly combined.  Place a dumpling wrapper on a lightly floured surface and spoon about 1 tbsp of filling in the middle...see below.

• Moisten the edges and place a small amount in the center

• Take your won ton wrappers and moisten all the edges with water.
• Put a spoon of filling in the center and, draw up all the corners to the middle and press the seams together until they stick.
• Set aside until they are all formed.
• Some of them I just folded over in the shape of a rectangle

**this is a must!  The sauce totally made it**

• Heat a small amount of oil in a frying pan.
• Place the filled wrappers into the pan and gently fry until golden on the bottom.
• I flipped them over too, even though they were folded like these above, and fried them some more.
• Then I transferred to a second pan with about 1/4 an inch of water in it and quickly put the lid on and let it steam until I am sure the insides are done.
• the rectangle shaped ones I just browned in the pan and did not steam.  Those stayed crisper and the browned and steamed ones were soft

Serve with a side of rice and a vegie.  I intended to serve them with vegie fried rice, but I didn't get that far this time!