Recipe: Wor Tip Pork and Vegetable Dumplings (Potstickers)

WOR TIP PORK AND VEGETABLE DUMPLINGS
(Potstickers)

12 ounces minced raw pork
6 ounces vegetables*
1 pkg. dumpling pastry / wrappers
1/4 teaspoon salt
1/4 teaspoon chicken bouillon
1/2 teaspoon sugar
Pinch white pepper
A few drops sesame oil
1/2 teaspoon cornstarch

Defrost dumpling pastry.

Saute or blanch vegetables until just wilted. Drain and coarsely chop. (The reason for pre-cooking the vegetables is that uncooked veggies will shrink inside the dumpling during cooking, and the result will be a loose-fitting, unattractive pouch.)

Mix pork with seasonings. Add to chopped vegetables.

Put a generous tablespoon of filling onto a sheet of pastry. Make into traditional dumpling, or use a crescent press and make into crescents.

To fry dumplings:**
In general, fry one side of dumpling until golden, then turn add a small amount of water and over for three minutes to make sure the filling is properly cooked. Remove lid when water has more or less evaporated but to not touch dumplings add a bit of oil and let fry for another minute. Toss dumplings around to coat them evenly.

For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soya and vinegar is good as well.

*Use any kind of bok choy (I like Shanghai bok choy because it is easy to clean), or snow pea sprouts, plus a smaller amount of Chinese chives or coriander for additional taste if you wish.

**A healthy alternative is to steam dumplings in steamers on high for 8 minutes, after water has come to a boil.

Makes 30-35 dumplings
Used by permission to Recipelink.com
Source: Have Some Dim Sum by Evelyn Chau