Tasty Planner - Recipe - Dumplings by Jennifer Andersen

Instructions

Cook pork in a large skillet over mediuim heat until browned and crispy. In a large mixing bowl, combine browned pork, ginger, chopped cabbage with carrots, 1 T rice vinear, 1 T soy sauce, 1 T sesame oil, salt, and pepper.

Working a wrap at a time, place a spoolful of stuffing in the center of the square. Wet a finger in the warm cup of water an dmoisten all edges of the square wrap. Fold each wrap over, pressing the edges together tightly to seal. Arrange on a plate or cookie sheet and store in the refrigerator until you are ready to cook the dumplings. You can cook the dumplings one of two ways, boiling or frying.

To boil, carefully add dumplings to a large pot of hot water; bring water to a boil. Boil for 2 minutes. Remove dumplings to a plate or a strainer.

To fry, heat 1 inch vegetable oil in a large skillet over medium-high heat. Carefully add dumplings to hot oil. After 1 or 2 minutes, turn over with long tongs. Cook another minute, and then remove dumplings to a paper-towel lined plate. The paper towels will soak up some of the oil.

While dumplings cool slightly, prepare a dipping sauce by mixing the remaining rice vinegar, soy sauce, and the sesame oil in a small bowl.