Shanghai Jiaozi – Chinese Dumplings Recipe

Ingredients:
1 package Nasoya round wraps or similar wraps
1 cup ground pork or beef
1 1/2 tablespoon soy sauce
1 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 tablespoons sesame oil or any oil
1/2 green onion, finely minced
1 1/2 cup finely shredded Napa cabbage
2 thick slices fresh ginger, finely minced (~ 2TBS ground ginger)
1 clove garlic, peeled and finely minced

Directions:

1. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
2. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal.
3. Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil*. Add 8 - 10 dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. 

* They can also be steamed, this takes a little bit longer