JIAOZI - CHINESE PORK DUMPLINGS

Steps:

• In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce, and sesame oil. In a small bowl, combine the cornstarch and water. NOTE, egg whites can be used in lieu of cornstarch w water. Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture (or egg whites). Fold the wrapper over the filling and press the moistened edges starting from the middle and crimping the edges down to the ends. Sit dumplings on platter with ridge standing up, creating a flat bottom for cooking Dumplings can be steamed or fried/boiled. Steamed: Place the dumplings about 1/2-inch apart on steamer tray. Options: use cabbage leaves on base of tray; add a dash of mirin to steamer water. Heat enough water inside the steamer, wok or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce. Frying dumplings: Evenly heat (medium) vegetable oil in large high edge frying pan with lid. Place dumplings flat side down in pan. After bottom has browned, knock over on side, add stock and cover for steaming 8-10 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce.