Chinese dumplings/potstickers

Dumplings Chinese cuisine

Pork Filling: 1 lb ground pork 4 large napa cabbage leaves, minced 3 stalks green onions, minced 7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully) ½ cup bamboo shoots, minced ¼ cup ginger root, minced 3 tbsp soy sauce 2 tbsp sesame oil 2 tbsp corn starch OR Shrimp Filling: ½ lb raw shrimp, peeled, deveined, and coarsely chopped ½ lb ground pork 3 stalks green onions, minced ¼ cup ginger root, minced 1 cup water chestnuts, minced 1 tsp salt 3 tbsp sesame oil 2 tbsp corn starch Dough: Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size. 2 cups all-purpose flour ½ cup warm water flour for worksurface Dipping Sauce: 2 parts soy sauce 1 part vinegar (red wine or black) a few drops of sesame oil chili garlic paste (optional) minced ginger (optional) minced garlic (optional) minced green onion (optional) sugar (optional)