Taiwanese style dumplings

When I was a little girl, I always watch my grandmother making dumplings. We usually sit in the living room and making dumplings. it was fun and a good memory. It is common food in Taiwan. You can eat everywhere. 

There are many flavors dumpling you can make. Today I am going to share the basic dumplings. First of all, I have to explain the seasoning Taiwanese use for dumplings. Spice give the meat more taste, also, will get rid of the sent of pork. The best way is using ginger, garlic grounded, which will cover pork's flavor.

choosing meat is the key point as well. In the American supermarket, usually offer lean grounded pork. It is not good for dumplings. So, a little bit fat will make dumpling juicy. you don't want to eat the dry meat dumplings. I usually go to Chinese supermarket, because they have grounded pork with a little bit fat.
If you don't want to go to Chinese supermarket, you can ask staff ground the pork shoulder, witch is meant for dumplings.

Iridescence:
2 pack of dumpling skin ( use circular shape)
2 pounds grounded pork
1/2 cup fresh ginger grounded
2 cups cabbage ( chop in to very small peace)

Seasoning:
3 tbs soy source
4 tbs sesame oil
1 tbs white paper
1 tsp salt
3 tbs garlic powder ( or fresh very small dice garlic)
2 tbs rice cooking wine

souse for dumpling:
1tbs soy paste
1 tsp dice garlic
1 tsp sesame oil
1 tsp rice vinegar

Step:

1. Fling the grounded pork to the chop board until meat become sticky.
2. Place all meat in to a mix bowl, add all the seasoning. use hand to mix    seasoning with meat.
3. Add cabbages mixing with step 2
4. put aside for 10 minutes for all the seasoning get in to meat.

Wrapping Dumplings:
The thing you need: bowl of cold water for dumpling skin.
1. put a 1 tbs preserved grounded pork in center of dumpling skin.
2. moisten fringes of dumpling skin with water. ( usually wet finger and moisten dumpling skin.
3. Fold up the dumpling and making plaits. ( knead a small peace of dumpling skin's edge, and top the left side)







Method of cooking dumplings:

1. boil dumplings: In a pot, pore water about half of pot. Put the dumplings after water boiled with medium temperature. Add cold water when the water boiled for 3 times.

2. Pan fried dumplings: In a pan, add oil. place dumplings in to pan for 1 minutes. Then, add 1 cup of corn starch mix with water.  Put the cover on the pan until the water evaporated. you will see bottom of dumpling become crispy.