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 napa 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 or a small amount of minced mushroom will work too!
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. Cook 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. Make sure you buy round wrappers though, square ones will not work for this folding method.
If you're wondering how I came to learn how to make dumplings you can thank zillions of random youtube tutorials that show how to make the perfect little pleats. Also, gotta give props to the little old man that helped me find the dumpling wrappers in the store. AND also this little Chinese restaurant called Mandarin by my house that makes the best dumplings - they're the ones that inspired me to use pork meat over other meat options!!
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