This recipe started out as Emeril Lagasse's Pork Dumpling recipe, but Brenda[1] and I have been playing with it for almost a year now. We actually eat these as a main dish[2]; however, most people will consider this an appetizer. The number we make take about two steamings - we eat the first one while the other is cooking.

The pork in this recipe can be eliminated; just use all turkey, and add another Tablespoon of soy sauce, and another drop of Mongolian Fire Oil. We have tried using all pork. It's a little heavy for us, but it's not bad.

Brenda and Jill's Canonical Pork Dumplings

filling:

1/2 pound ground pork
1/2 pound ground turkey
1 Tablespoon chopped garlic
1 bundle green onions, chopped
3 Tablespoon soy sauce (reduced sodium version)[3]
1 teaspoon fresh ginger
1/2 can chopped water chestnuts[4]
1/4 teaspoon corn starch
4 oz fresh mushrooms, chopped finely
1 teaspoon Mrs. Dash
2 Tablespoon red or sherry wine
2 drops of Mongolian Fire Oil (optional)[5]
1 teaspoon sesame oil (optional)

one package wonton wrappers
Napa[6] cabbage leaves to line the bamboo steamer [7]

Dipping Sauce:

Soy Sauce
Mongolian Fire Oil
Honey
Ginger

For Dumplings:

Mix filling ingredients in a bowl. Stir well, to break up the ground meat and get the flavors mixed up.[8]

Place 2 Tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar's purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 9 minutes, or translucent in color.

For dipping sauce:

Put about 5 parts soy with 3 parts honey and 1 part ginger, and stir. Add three drops of Mongolian Fire oil. Heat in microwave for about a minute. stir.

[1] Actually, The Brenda. The Brenda allowed me to live with her for a whole year, but we were cooking together for almost two. She's got a great citrus-sauce that also goes well with these dumplings. I'll have to remember to ask her for it.
[2] Here's the best way to do it: Go to the grocery store to get the ingredients and pick out a movie to watch while you're there. Make the dumplings, get the water going, and put in the first batch. Watch the previews while they are cooking, then serve and eat the first batch. You'll be about to the part where more modern films start showing the cast names and the title of the film when the second batch is done.
[3] I can't use full-sodium soy sauce, it just is too salty. Your milage may vary.
[4] Fresh water chestnuts are unfun to work with. And, since I'm lazy, I don't use 'em.
[5] Or use a teeeeeeny amount of chili paste.
[6] Napa cabbage has another name, and, per usual, I can't remember it. Look for oval heads of cabbage with whitish stems. I have no idea if regular cabbage will work.
[7] We use a 10-inch bamboo steamer in a wok. You can also use bamboo steamers in large frying pans. I can't imagine living without a bamboo steamer now, so go buy one.
[8] Some Chinese and Vietnamese cookbooks reccomend picking up the pork mixture with your hands and throwing it on a wooden surface about a thousand times. We've never tried it. However, I can say this: using a food processor does not improve the texture. At All.

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