Dumplings continued

Once pleated on one side start on the other end

On the opposite end repeat the 3 folds and pinch hard. Add water if it is not sticking well.

Almost all pleated.
Tami wanted me to make sure and photograph Jim making dumplings!

2#ground pork

1 1/2 tsp salt

2 tbsp soy sauce

2 tsp sesame oil

1 cup chopped green onion

2 tsp chopped ginger

1 egg 1 whole chopped Chinese(napa) cabbage

2 packages of round dumpling wrappers(Kwan Sang , or the thinnest you can find at an Asian grocery store)

Mix all ingredients (except wrappers) in a large bowl with a wooden spoon or chopsticks.

Place 1 Tbsp of mixture in center of wrapper

Dip your finger in a small bowl of water, wet the edges of the dumpling wrapper.

Fold, as demonstrated by the pictures. Pinch in center, and fold in edges into tight pleats.

Add @ 30 dumplings ( or fewer depending on pot size) to rapid boiling water over medium heat. Once the water returns to a boil, add a cup of cold water.

Make sure the dumplings are well-done by cutting one in half. The pork should be white with no traces of pink. Over boiling will soften the dumplings and cause breakage.

Serve on flat platter with soy sauce, garlic, rice vinegar, etc. They freeze beautifully raw. Just take them out of the freezer and boil them as above.

Gwen's goal is to get as much meat mix into the wrapper as possible while still being able to pinch it tightly closed! Makes about 100 dumplings.

Vegetarian tip. Your can use any vegies, but there must be an egg to hold it together in the dumpling.