I think that pork dumplings are my favorite because pork meat is more fatty than other meats, and there's a ton more flavor. I sometimes like to combine the meat with very finely shaved cabbage too because I like how it makes the texture of the meat softer and less condensed, so the inside doesn't taste like a meatball. If you don't want to use cabbage, you can just add in more scallion for a softer inside.
This filling recipe is enough to fill up about 30 dumpling wrappers. I love to serve them with chili oil, black vinegar and/or soy sauce. Boil as many as you want but you can freeze the ones you don't plan on eating for up to a month or two in the freezer!
You can purchase dumpling wrappers at your local Asian grocery store. I buy round gyoza wrappers from the freezer section at Tink Hall market in CLE's Asia Town area.
My mom told me a long time ago to start putting cornstarch in my chicken marinades when I'm making a stiry fry and it literally changed my life. It gives the chicken a better texture and flavor because the starch binds together the liquid ingredients in the marinade and seals them to the meat.
I started using this "Pepper Sa-te Sauce" I found at the Asian grocery store and it's a game changer. The ingredients are chili, garlic, bean oil, spices and salt so it's very spicy and heavy on the garlic. SO MUCH FLAVOR.
This recipe makes enough chicken for two people. If you want more of it, you can double the reicpe. I served the chicken with my hand-made Chinese noodles but you could do rice or something else instead - click here for the noodle recipe.
How to make:
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