Makes about 30
Once you get the knack of pinching them together, authentic Chinese dumplings are easier to make than you might think.
1 cup ground pork
1/4 bunch fresh garlic chives, finely chopped
1 small onion, finely chopped
3 cloves garlic, chopped
1/4 cup chopped tian jian cabbage (available in a jar in Asian markets)
Splash of Thai fish sauce
Pepper, to taste
1 cup chicken stock
1/4 cup duck or chicken fat
1 package round Shanghai-style dumpling wrappers (one package contains about 50)
1/4 cup canola oil (optional)
1/2 cup Chinkiang vinegar
1 piece (1 inch) fresh ginger, cut into fine strips
1. In a skillet, brown the pork, stirring constantly, until it is cooked through and has released its fat.
2. With a slotted spoon, transfer the pork to a food processor. Let it cool.
3. Add the garlic chives, onion, garlic, cabbage, fish sauce, pepper, chicken stock, and duck or chicken fat. Pulse until just smooth.
4. Set several wrappers on the counter. Place 1 teaspoon of the filling in a wrapper. With your finger, wet the edges with water. Fold the wrapper in half. Pinch and pleat the wet edges together, sealing in the filling. Continue until all the filling is used.
5. To steam dumplings: Fill a large wok with a bamboo steamer or a large pan with a steamer insert. Add several inches of water and bring to a boil. Add the dumplings, cover the pan, and steam for 12 minutes or until the wrappers are tender.
6. To fry dumplings: In a large skillet, heat the oil and add the dumplings in one layer. Cook without disturbing for 5 minutes or until they are golden brown (cook on one side only).
7. Meanwhile, in a bowl, combine the vinegar and ginger. Serve with the dumplings. Adapted from Patricia Yeo