Chinese Pork Dumplings Or Potstickers

• 500g of pork mince, free range or organic
• 1 tsp of ginger
• 1/2 tbsp of light soy sauce
• 1/2 tbsp of sesame oil
• 2 tbsp of water
• 2 eggs
• 1/3 chinese Napa cabbage, finely shredded
• 1 tsp sugar
• 1/2 tsp of table salt
• Black pepper (optional if you want to turn these into Gyozas)
• ---
• 2 packages of 150g frozen dumpling wrappers, see recommendation above
• ---
• Light soy sauce (to taste) - combine with one or two of below
• Combo 1 - Chinese chilli paste, or Siracha
• Combo 2 - Yuzu juice or Yuzu paste
• Combo 3 - Rice vinegar
• Combo 4 - Mirin
• Combo 5 - Rice vinegar and ginger
• ---
• 1/2 tbsp cooking oil of your choice, for frying potstickers
• 1/4 cup of water, for frying pot stickers
• ---
• 1 pot of water, for boiling dumplings

1. Combine the ingredients for the pork filling into a pot or a mixing bowl. Using chopsticks, stir the pork in one direction until consistently incorporated.
2. The filling should look moist and like a paste; the meat should not look like individual grains. Adjust moistness and texture by adding water or egg.
3. Throughout your dumpling making, keep stirring and incorporating the filling as water will deposit at the bottom.
4. Lay a sheet of plastic wrap on a plate or a baking sheet. If you intend to freeze the dumplings, make sure this fits into your freezer.
5. Using chopsticks, fill one dumpling wrapper with a little bit of meat lengthwise. Starting with a small amount of meat means you would be able to press the air out of dumplings and keep them sealed.
6. Here are several techniques on the internet for folding dumplings, from easy to advancednnhttp://www.epicurious.com/expert-advice/3-folding-techniques-to-make-dumplings-at-home-for-chinese-new-year-articlennhttp://www.thekitchn.com/how-to-make-pork-dumplings-cooking-lessons-from-the-kitchn-216163
7. Ensure that your dumplings aren't too wet, otherwise they will stick to the plastic sheet or one another. This prevents them from breaking and makes it easy to remove the dumplings should you decide to freeze them for later.
8. -----
9. Freezing dumplings
10. Once you have made a tray of dumplings, cover them with another layer of plastic wrap.
11. Place this in the freezer overnight
12. The next day, pull on the bottom piece of plastic wrap. If you sealed your dumplings well, they should pop off without breaking.
13. Store them in freezer friendly plastic bags and enjoy dumplings for the next 6 months!
14. -----
15. Frying dumplings
16. Heat your preferred cooking oil in the pan
17. Place dumplings, bottom down, in a circle around the pot. Fill the center with dumplings as well. Fry on medium-high heat for 2 minutes, until bottom of dumplings are golden brown.
18. Add 1/4 cup of water, enough to cover the surface area of the pan - you only need a little bit to steam the dumplings.
19. Cook for 5-6 minutes, until all of the water has been boiled off and when the dumpling skin on top looks moist and cooked
20. Serve on a plate, along with dipping sauce of your choice served on the side.

ginger, soy sauce, sesame oil, water, eggs, chinese, sugar, salt, black pepper, wrappers, soy sauce, chilli paste, paste, vinegar, mirin, vinegar, cooking oil, water, water

Taken from www.yummly.com/recipe/Chinese-Pork-Dumplings-Or-Potstickers-1865130 (may not work)