Pork Dumplings

Cheryl Pugliano
Pork Dumplings (Pot Stickers)

1 pound ground pork

2 garlic cloves minced

1/2 small red onion or green onions, chopped

minced ginger (1 in chunk)

S&P to taste

Mix well and refrigerated an hour or two for better flavor if possible but not necessary.

-OR-

Ground Beef Dumplings

1 pound ground beef

green onions or 1/2 of a type small onion

2 or more cloves of minced garlic or garlic powder

S&P to taste

Use the round type dumpling or wanton wrappers but square ones work also, just wrap like an egg roll. For the round wrappers, fold over like a half moon and pinching off the ends using water and your thumb/pointer finger to seal. Russian dumplings are boiled for 5-6 minutes or until done. Dumplings can be individually quick frozen and then placed all together in a bag, frozen, and used later. Asian dumplings are often sauteed on both sides in a little oil, then add water to the pan and continue to cook for at least 5 more minutes until meat is fully cooked.

Dipping sauce:

1/2 cup Soy Sauce (I use less salt type)

1-2 Tbsp. sesame oil

1-2 Tbsp. rice vinegar or white vinegar

1-2 green onions

1 Tbsp sugar

Mix it all together in a jar or tupperware container and taste to see if you prefer a little more oil, vinegar, or sugar.