Pork Dumplings

Name: Pork Dumplings
Yield: fills 2 packs of wrappers
Ingredients: 2 packs dumpling wrappers (we like the Shanghai-style ones); 1.5 lb ground pork (80/20 is best); 3 lb baby bok choy (best, though any savory green leafy veg works); 3/4 cup Shaoxing wine (what gives it the taste you get when you order at a Chinese restaurant); 3 tbsp sesame oil; 1 tbsp salt; 3 tbsp soy sauce; 1/2 tsp white pepper (black pepper is fine); 1/2 cup water

Chinese Serves fills 2 packs of wrappers

Appeared at: Dumpling Night

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The classic. Stir it until it's a paste — this is the step that separates good pork dumplings from sad ones.

Ingredients

2 packs dumpling wrappers, we like the Shanghai-style ones
1.5 lb ground pork, 80/20 is best
3 lb baby bok choy, best, though any savory green leafy veg works
3/4 cup Shaoxing wine, what gives it the taste you get when you order at a Chinese restaurant
3 tbsp sesame oil
1 tbsp salt
3 tbsp soy sauce
1/2 tsp white pepper, black pepper is fine
1/2 cup water

Make it

Wash the veg, then blanch it in boiling water. Let it cool (can be in an ice bath), wring out the water, and chop finely.
Stir everything together, mix very well, until everything is combined.
Really stir it.
Really really stir it. You want a soft, smooth texture and almost a paste.
Fill your wrappers, about a spoonful of filling in each wrapper. Dab some water on the edge with your finger, then fold them over and pinch shut.
Heat some oil over medium-high and pan-fry the dumplings for 2 minutes. Pour a bit of water into the pan, cover, and turn down the heat while the water steams off. After it does, turn the heat back up for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
Enjoy — try them with our dumpling sauce.