(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!
