More Dumplings

We are a fan of dumplings. We love to make this version, but a few weeks ago we tried a different kind. It's my new favorite. It reminded me of Rickshaw Dumplings. (This is where you can get the very best dumplings in the WHOLE WIDE WORLD.) This recipe is pretty simple and the flavors are so great. The kids like filling them with us. I couldn't find won-ton wrappers in the store so we used a homemade wrap. We steamed them in our vegetable steamer basket and had some issues with sticking. When we used cabbage leaves to layer the dumplings and kept them from touching each other we had more success. And then, because we love them fried, we fried them in a little oil. My mouth is watering just thinking about them. Mmmm, mmm.

Pork Dumplings (from Feb.08 Cookie magazine)

Blend in a food processor:
3 scallions (white and light green parts)
1 cabbage leaf
1 chopped onion
1/2 inch peeled ginger root
3 cloves garlic
1 8 oz. can water chesnuts (drained)

Combine in a bowl:
1 1/4 lbs. ground pork
1 egg
1 T. soy sauce
1/4 c. oyster sauce

Mix all ingredients together. Using:
48 wonton wrappers, place 1 heaping teaspoon of the pork mixture in a wonton wrapper and seal (dip fingertips in water and trace outside edge of wrapper, then seal). Place the dumplings over additional cabbage leave in a bamboo or metal steamer and steam for 12-15 minutes. (Fry in a little oil if you like them fried. Serve with dipping sauce:)
In each dipping bowl (you can use ramekins too) mix together:
1 T. soy sauce
1 T. rice wine vinegar
1/2 t. chopped scallions