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.
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