- 3½ cup Ground Pork ( 1.66 lb)
- ½ lb baby Bok Choy , steam ( 1 cup when steamed),chopped
- 1 tablespoon crushed ginger
- ½ tablespoon sugar
- 1 tablespoon back soy sauce
- 2 stems green onion,chopped
- 3 tablespoon toasted Sesame Oil
- 1 egg, scrambled
- 1 pack 14 oz Wanton Cover
- salt to taste
- 1 or more clove garlic, minced
- sesame oil
- soy sauce
- SPRAY STEAMER WITH NON STICK SPRAY
- Mix all the the ingredients except Wanton Cover. Mix so that the ground pork is well coated witht he rest of the ingredients. Using a tablespoon fill the wanton and seal on the edge by dipping your index finger with water. ( Cut the tip of the wrapper if you want to. The wrapper tend to be hard when steaming)
- Mix all the sauce ingredients and season accordingly.
- TO COOK:
- Heat 2 cups of water in your pot or steamer. Arrange the dumplings on the steamer and start steaming when the water is boiling. Steam dumplings for 30 to 35 minutes or until the meat is thoroughly cooked. Sprinkle salt if desired.
- FOR WONTON SOUP:
- Instead of steaming the dumpling, boil stock of your choice, then add in the Chinese Dumplings untill cooked through. Garnish with baby Bok choy, cilantro, basil and green onions.
Chinese Dumplings is an easy recipe which you can easily get from any Chinese restaurant and any Chinese Take out. I love Chinese Dumpling because it is just so easy to make and not to mention my family loves it too... In this cold weather, that hit New York City, Chinese Dumplings will be a perfect recipe that can easily warm you...Enjoy!
Now you know that I am not a very good poet but for some reason today, I got the bug of romance, because I just felt appreciated…my clan loved these Chinese Dumplings that I got a seal of approval, like, “Yum! This is good mommy, and Hmmm.” Was it because of the sauce which was made of soy sauce, sesame oil, hint of vinegar and loads of garlic??? I do not know. But we ate at least forty of these homemade Chinese Dumplings just for dinner. It did not make it to the pack lunch as I planned it.
Yah, yeah, yah ...do not lecture me about self control…
Anyways, I made these Chinese Dumplings today, because I was eating them a lot here in New York. It is creepy but it felt like Chinese restaurants , Chinese Take out and Chinese Deliveries were E.V.E.R.Y.W.H.E.R.E in NYC. I see it in my bus stop and the smell of Chinese food lingers and follows me in my train ride… It is a struggle to control myself from eating these Chinese food deliciousness when they are just stalking me. I know my doctor will not be so happy when he will see my cholesterol number, but I decided that I am not the one who is capable self- control long time ago… So case rest, shall we? Oh well…
So guys, here is the copy- cat recipe of the Chinese Dumplings I frequently eat in NYC… it has ginger and Baby Bok Choy. Then of course, the toasted Sesame oil – and GRRRRR!!!! I will say it again, “The smell of the toasted sesame oilllllllll …. Just hmmmmm….” This Chinese Dumpling is so easy to make and for sure, you will have fun wrapping these little darlings too. ENJOY! And if you are in for making your own Wonton Wrappers, try this recipe Thai Shrimp Dumplings and Lumpia Recipe for some Filipino Food.