Ricey’s Chinese Lucky Dumplings

Who can say no to a dumpling?? This recipe is a true family favorite and was created with love as I combined several dumpling recipes into one amazing creation. The water chestnuts add a great crunch to balance the soft and savory filling while the ginger balances the salt and soy. These are fun to make as a family or with a hands on group dinner party. So good vegetarians can't resist!

Filling makes 30+ dumplings

Ingredients:

Filling

• 1 lb. ground pork, chicken or beef

• 3 green onions, chopped

• 1 cup canned water chestnuts, finely chopped

• 1 Tbsp. oyster sauce

• 1 Tbsp. soy sauce

• 1 Tbsp. rice vinegar

• 1 Tbsp. sesame oil

• 2 Tbsp. cornstarch

• 2 tsp. sugar

• 2 tsp. freshly grated ginger

• 1 tsp. coarse salt

• 1/2 tsp. finely ground black pepper

• 30 dumpling wrappers

• 1/2 head of cabbage if steaming (optional)

• 1 cup chicken broth if pan frying (optional)

Directions:

Fill a shallow dish with water for sealing the dumplings. Set aside

Combine all filling ingredients in a large bowl, mix well.

To make the dumplings, place a heaping tablespoon of filling in the center of the dumping wrapper. Wet your finger with water and stroke the edge of the wrapper with water and fold the wrapper in half, pressing and sealing to form a semicircle. Set dumplings aside and cover with a damp towel to prevent from drying.

Cook by steaming or pan frying

Steam: Place dumplings seam side up on top of fresh or blanched cabbage in pan or steamer. This helps keep the dumplings moist and prevent them from drying out. Steam for about 8 minutes or until done in the middle.

Pan Fry: Place a large pan over medium heat until hot. Add 1 Tbsp. of cooking oil. Place dumplings seam side up in the pan. Cook until bottoms are golden, about 3 min. Reduce heat to low, add 1/3 cup chicken broth or water, cover and cook until liquid is absorbed, about 4-5 min.

Serve with sauce of your choice or use my quick and easy dipping sauce recipe 1:1 ratio soy sauce and rice vinegar

Enjoy!