Mom's Dumplings

By sorengeorge • April 1, 2011 • 1 Comments

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Author Notes: This recipe is for one of my favorite meals growing up...and still is. It is a labor intensive recipe and it took me awhile to cultivate my wrapping technique. The measurements them selves are loose suggestions - sorengeorge

Makes as many as you can handle

dumplings

1 bunch green onion
3 cloves garlic
2 tablespoons ginger
2 cups minced cabbage
.75 cups shredded carrot
.75 cups cooked minced mushroom
1 beaten egg
1 pound ground pork
1 packet gyoza wrappers
egg wash or cornstarch wash for sealing
oil for sauteing
water for steaming

dip sauce

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
minced ginger
1 splash honey
1 splash heat

Trim Green onion root ends and green tips, peel ginger and garlic.
Blend green onion, garlic and ginger into paste.
In a large bowl, combine paste, cabbage, carrot, mushroom, egg, and pork. Mix until well incorporated.
Spoon about two tablespoons of the mixture into a wrapper and seal thoroughly with egg or starch wash.
Once the gyoza are wrapped, heat oil in a large saute pan and fry the gyoza until well browned on either side.
When the gyoza are just about finished, splash them with a few tablespoons of water and cover to steam.
Mix all dip ingredients in a small bowl adding as much or little heat source (sambal, sriracha, wasabi...) as you prefer.