A huge thank you to Mandy for opening up her kitchen to me and doing her best to teach me!
Pork, Cabbage, and Mushroom Filling for Chinese Dumplings
As taught to me by our friend, Mandy
1 1/2 lbs ground pork
3/4 cup Chinese cabbage, finely chopped
3/4 cup mushrooms, finely chopped
1/2 cup onion, finely chopped
3-4 cloves garlic, finely chopped
3 green onions, including whites, finely chopped
1 Tbsp fresh minced ginger
1 tsp chicken bouillon (or one cube, crushed)
2 tsp corn starch
2 tsp sesame oil
2 tbsp soy sauce
1/2 tsp black pepper
1/2 tsp salt
~50 dumpling wraps*
1/2 cup water (for sealing the dumplings)
Corn oil and water for cooking
*Available in most well stocked grocery stores in the refrigerated section (or near produce) or can be found at Asian specialty stores. It might not hurt to call ahead and ask! I will add an updated link to this recipe when I get home and test out making my own dough!
Place all of the first group of ingredients in a large bowl. At first, use two clean hands to lightly mix together and evenly distribute various ingredients. When the ingredients appear to be evenly distributed hold the bowl with one hand and use the other to fold the ingredients from the back side of the bowl to the front. Turn the bowl a quarter turn and fold again. Repeat until the filling is sticking together after each turn. This process keeps the filling from being overworked and getting tough. If for some reason it just doesn’t seem to be coming together you can try adding a little bit more cornstarch and a tablespoon of beaten egg.
To fill the dumplings, hold the dumpling wrapper in one hand and place about 2 tbsp of filling in the middle. Wet one finger and run around the edge of the wrapper. Fold the wrapper (kind of like a taco) and pinch in the middle. The sides will still be open at this point. Now, each open end is going to get 3 pinches. Each pinch will work it’s way to the middle. You want the final dumpling to be able to stand on it’s own.
Heat one tablespoon of oil in a large skillet (with a lid) over medium heat. Add a group of dumplings to the pan and cook in oil for two minutes. After two minutes, add 1/2 cup of water (or enough to come 1/3 of the way up the dumplings), cover the skillet with a lid (careful there will be some splatter!) and cook for 6-8 minutes or until all of the water has been absorbed. Repeat with remaining dumplings.
For dipping, Mandy threw together some soy sauce, sesame oil, rice wine vinegar, garlic, and green onion. I didn’t get the exact measurements or a picture, though.