These dumplings are not hard to make, but they do take about a half hour prep time. I buy the wrappers pre-made from an Asian market. Most grocery stores carry these wrappers, although Asians stores will give you a larger choice of brands. In the Asian store where I shop, I buy them frozen. They thaw within minutes. The square ones are generally a little bigger than the round ones and a bit easier to work with.
You can add more or less vegetables to the recipe (or none at all.)
One package dumpling skins
One pound premium pork Jimmy Dean Sage or Hot Sausage
4 ounces minced mushrooms
Minced green onions (2 onions)
Hand mix the minced mushrooms into the sausage. Drop about two teaspoons of the sausage/mushroom mix onto a dumpling wrap and fold the dough over, pressing along the edges. The dough won’t stick in every place, but will adhere during cooking or freezing.
Other vegetables that you can add to the sausage mix:
Minced Chinese Cabbage (2 leaves, finely minced)
Minced sweet yellow onion (1/4 cup) instead of green onions
1 finely minced Jalapeno
I would not add minced carrots. I’ve tried carrots and they impart a strong flavor and tend to take over the dish.
Line a bamboo steamer with Chinese Cabbage and place the dumplings on the cabbage. Steam over a pot of boiling water for twenty minutes. (The bamboo steamer should be covered during cooking.)
Stir fry method:
Heat one tablespoon olive oil in a large flat skillet. Place dumplings in the pan and cook, covered, over low heat. When the first side has lightly browned (about 5 to 7 minutes) turn and cook the other side, again, leaving the skillet covered.
Dumpling Dipping Sauce
Dumpling sauce is very easy:
1/2 cup light soy sauce
1/2 tsp minced ginger (I buy the kind in a jar, but ginger root is readily available in the grocery. Cut off the dark outer skin and grate the root.)
1 tsp sesame oil (Get 100 percent Sesame oil, not one that is mixed with other oils.)
Let sit at room temperture for about 15 minutes before serving.
Serve dumplings with steamed rice.
As a meal, you will need about six dumplings per person.
Dumplings freeze well. I do not cook before freezing. Lay dumplings flat in a large freezer bag (not touching one another as much as is possible). Store frozen for up to about a month. Do not thaw before cooking. Place directly in the steamer or fry pan and cook. If the dumplings are stuck together, heat gently (a few seconds in the microwave) and peel apart.