Making dumplings from scratch can seem intimidatingly labor-intensive and difficult, but homemade dumplings taste so much better than frozen storebought ones that it's totally worth the effort. I recommend making dumplings in large batches and freezing them for later use. Depending on how quickly one works, it typically takes a few hours to make a large batch of dumplings - a perfect activity for a quiet Sunday afternoon.
Step 1: Ingredients
1 bunch of Chinese chives**
1 bunch of green onions
1 pieces of ginger
1 egg (optional)
some uncooked shrimp (optional)
3 packs of dumpling wrappers***
some all-purpose flour
chili paste (optional)
*The preferred of pork for this recipe is pork butt, which has a higher fat content than most other cuts of pork. Leaner cuts can be substituted, but the filling will taste more dry.
**Also known as garlic chives or Chinese leeks. Chinese chives are in season during the summer. The Chinese chives can be substituted with an equivalent amount of cabbage. Jicamas can also be added to the filling for more crunch.
***Dumpling wrappers should be relatively easy to find in most Asian supermarkets. Make sure to buy the ROUND dumpling wrappers, not the SQAURE won ton wrappers.