7shitake mushroomsminced, (if dried – rehydrated and rinsed carefully)
1/2cupbok choyminced
1/2cupbamboo shootsminced
2clovesgarlic minced
3tbspfresh gingerminced
3tbspsoy sauce
2tbspcorn starch
1tbspsesame oil
2tbspsrirachaoptional
DUMPLINGS
36won ton wrappers
2tbspvegetable oil
wateras needed
soy saucefor serving
green onionsoptional garnish
SAUCE
4tbsplow sodium soy sauce
1-1/2tbsprice vinegar
1-1/2tbsprice wine
1tspchili oil or chili sauce/pasteoptional
Instructions
PORK FILLING
In a large bowl, combine all pork filling ingredients until well combined.
FORM DUMPLINGS
You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.
Once you have filled the dumplings you can freeze them or eat them fresh.
FREEZE DUMPLINGS
Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.
Then place in a ziplock baggie, where they can be frozen for up to 3 months.
PAN FRY
Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.
STEAM
Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.
SAUCE
Whisk together all ingredients and serve in a shallow bowl to dip your dumplings in! You can make this ahead and store it in the fridge for up to a week.