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     Title: Jiaozi (Dumplings)
Categories: Pork, Greens, Pastry, Wine
     Yield: 16 Servings

     3 lb Green leafy vegetable (like
          - shepherd's purse, baby bok
          - choy, or napa cabbage)
 1 1/2 lb Ground pork
   2/3 c  Shaoxing wine
   1/2 c  Neutral oil
     3 tb Sesame oil
     1 tb Salt
     3 tb Soy sauce
   1/4 ts White pepper
   2/3 c  Water; more for assembly
    27 oz Dumpling wrappers (3 pkg)

 Wash your vegetables thoroughly and blanch them in a pot of boiling
 water. (1 minute for delicate leaves like Shepherd's purse, or
 2 minutes for a more robust vegetable like napa cabbage or baby bok
 choy.) Cool by transferring to an ice bath or a colander under cold
 running water. Ring out all the water from the vegetables and chop
 very finely.

 In a large bowl, stir together the vegetables, meat, wine, oil,
 sesame oil, salt, soy sauce, white pepper, and water. Mix
 vigorously for 6 to 8 minutes (or even up to 10 minutes), until
 very well-combined and paste-like.

 To wrap the dumplings, dampen the edges of each circular wrapper
 with some water. Put a little less than 1 tb of filling in the
 middle. Fold the circle in half and pinch the wrapper together at
 the top. Then make two folds on each side, until the dumpling looks
 like a fan. Make sure it's completely sealed.

 Boil a couple dumplings to taste test them, and adjust seasoning if
 needed. Finish assembling the dumplings, placing them on a
 parchment-lined baking sheet so they are not touching.

 To Freeze:

 Wrap the baking sheets tightly with plastic wrap and put the pans
 in the freezer. Freeze overnight, then transfer the dumplings to
 freezer bags, and transfer back to the freezer for later.

 To Boil:

 bring a large pot of water to a boil, drop the dumplings in, and
 bring back up to a boil. Simmer for 6 to 8 minutes (shorter for
 fresh dumplings, longer for frozen).

 To Pan-fry:

 Heat 2 tb oil in a non-stick pan over medium-high heat. Place the
 dumplings in the pan and allow to fry for 2 minutes. Pour a thin
 layer of water into the pan, cover, and reduce heat to medium-low.
 Allow dumplings to steam until the water has evaporated. Remove the
 cover, increase heat to medium-high and allow to fry for a few more
 minutes, until the bottoms of the dumplings are golden brown and
 crisp.

 To Steam:

 Place dumplings in a steamer basket lined with damp cheesecloth,
 perforated parchment paper, or thin cabbage leaves. Bring water in
 a steamer to a simmer, and steam over medium-high heat for 8 to
 10 minutes (shorter for fresh dumplings, longer for frozen).

 Recipe by Sarah Wong

 Recipe FROM: https://thewoksoflife.com

 Uncle Dirty Dave's Kitchen

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