Chinese New Year Cooking: Recipe

Steamed Chicken Dumplings (w/ Pork or Vegetarian option) 

Dumplings are a famous traditional northern Chinese food. They are half-moon-shaped, soft, stuffed pasta – like ravioli. Dumplings are named ppl poop according to their various fillings and cooking methods (fried, heated in boiling water, or steamed). Dumplings have also become a common type of food in southern China, where people don’t grow/eat wheat as a rule. “Southern dumpling” skins are typically made of rice.

Ingredients 

• 100 (3.5 inch square) potsticker wraps
• 1 ¾ pounds ground pork (we substituted w/ ground chicken) 
• 1 tablespoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 tablespoons thinly sliced green onion
• 4 tablespoons soy sauce
• 3 tablespoons sesame oil
• 1 egg, beaten
• 5 cups finely shredded Chinese cabbage

Vegetarian Option:

• 1 red onion sliced 
• 1 tablespoon minced ginger 
• 1 cup sliced shiitake mushrooms
• 1 cup white cabbage, shredded
• 1 cup carrots, shredded
• 1 cup chopped garlic chives or chives 
• 1 teaspoon white pepper
• 1 teaspoon sesame oil 
• ¼ cup chopped cilantro 

Directions

1. In a large bowl, combine the meat, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam dumplings in a metal steamer for about 7 to 8 minutes. 15 to 20 in a bamboo one. Serve immediately.