Pork and Scallion Dumplings

I love dumplings, or as I like to call them 'dumps'.  However calling them dumps to a group of persons not familiar with this nickname has elicited some strange and confused looks.  Dumplings, potstickers, gyoza, wontons, dumps...call them what you will, they are delicious.  I consider myself somewhat of a dump connoisseur as I have sampled many varieties, and the following combination of ingredients is one of my favourites.  Pork is classic and provides great flavour and  water chestnuts give some texture to this filling.  MMM!

Makes ~ 60 dumps

1 pkg wonton wrappers

1 lb lean pork, ground

1 bunch scallions, finely chopped

1 8oz can water chestnuts, finely chopped

2 cloves garlic, minced

1 tbsp ginger, minced

2 tsp garlic-chili paste

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp cooking wine

1 tsp corn starch

cold water

Dumpling Sauce:

1 tbsp soy sauce

2 tsp rice wine vinegar

1 tsp sugar

1/2 tsp sesame oil

1/2 scallion, sliced

In a small bowl combine garlic, ginger, garlic-chili paste, soy sauce, rice vinegar, wine and corn starch. Set aside.

In a large bowl combine pork, scallions and water chestnuts, mixing to combine. Add reserved mixture and mix to incorporate.

Fill a ramekin or small bowl with cold water. Fill wonton wrappers with two teaspoons of filling and wet one edge of the wonton wrapper with cold water.  Fold wrapper over to create half-moon shape, pleating as you go.  Dumplings can also be folded into a half-moon shape and then folded tip-to-tip to create a wonton for soup.  Learn how to fill and fold a dumpling as mentioned.

Place folded dumplings on a baking tray lined with parchment paper and cover with a damp paper towel. This will prevent the dumplings from drying out and cracking while you continue to fill the remaining wrappers.

Steam or pan fry dumplings and serve with sauce.

Steamed Dumplings:

In a bamboo steamer, steam dumplings 12 minutes. 

Pan fried Dumplings:

Heat a large skillet with 1 tbsp of vegetable oil and pace dumplings flat side down, cooking until brown on bottom about 1-2 minutes.  Add water to skillet until 1/2 way up the side of dumplings and cover with lid.  Steam until water has almost completely evaporated.