Pork and Vegetable Dumplings for the Oscars

I love dumplings.  I love them in all shapes in sizes, from all different countries, filled with all kinds of delicious fillings.  Soup dumplings, pot stickers, samosas, pierogi, chicken and dumplings - I love them all!  This love inspired me to make these beautiful babies for a party for the Oscars that my roommate and I went to on Sunday.  And it was pretty obvious that I was not alone in my love for dumplings at that party, since they disappeared pretty quickly.

Aren't they adorable?

I know this is practically the same photo... but I couldn't resist.  How cute are they??

Pork Dumplings
Makes enough filling for approximately one package of dumpling wrappers

1 pound ground pork
1/2 head napa cabbage, trimmed and finely chopped
1 bunch scallions, trimmed and finely chopped
2 inch piece ginger, peeled (with a spoon or the back of a small knife) and minced
2 tablespoons Shaoxing rice wine
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch

Combine all ingredients in a large bowl.  Mix well to incorporate, and continue to mix for a couple of minutes until mixture is smooth.  Mix some more for good measure - you really want it to be extra smooth.  Follow the instructions at the end of this post for folding and cooking the dumplings.

Vegetable Dumpings
Makes enough filling for approximately one package of dumpling wrappers

1/2 pound pressed tofu*, finely diced
1/2 pound shiitake mushrooms, washed** and finely diced
1 bunch scallions, trimmed and finely chopped
2 carrots, peeled, trimmed, and finely diced
2 tablespoons light soy sauce
2 tablespoons sesame oil
1 tablespoon Shaoxing wine
2 tablespoons cornstarch

Combine all ingredients in a large bowl and incorporate well.  Follow the instructions below for folding and cooking the dumplings.

* "Dofu gan" - tofu that's been totally pressed and then simmered in soy sauce, giving it the characteristic brown color
** Yes, washed - I was taught that you should wash mushrooms, since they grow in the dirt, after all, and they really won't absorb any excess water.  Feel free to gently wipe them with a towel, though, if that makes you more comfortable.

Filling, Folding, and Cooking the Dumplings

Fill each dumpling wrapper with a small spoonful of filling (this amount will depend on the size of the wrapper - see photo for approximate ratio).  Moisten the edges of the dumpling with a dab of water so that it'll stick better.  Fold the dumpling in half, pleat the wrapper, and press to seal.  The trick to pleating is to only pleat the edge of the side of the wrapper that is facing you.  Start on one side of the center and make pleats towards the center.  Then pleat the other side towards the center as well, so the pleats on either side are facing each other.  Don't forget to press to seal it up.

See how it's only pleated on one side?  And all the pleats are facing the center?

Boil dumplings for about 5 minutes, until the dumplings float, or pan fry them in oil, adding a bit of water to the pan and covering to steam them a bit, so they cook all the way through.  Serve the dumplings hot, with the dipping sauce of your choice (a combination of soy sauce, vinegar, sesame oil, and a pinch of sugar usually does the trick).  Enjoy!