Pork dumplings are one of my specialties. I don't buy anything except the wrapper and condiments, available in Chinese and Asian groceries. These are truly great, though a bit of work. People request these all the time. I never measure the amounts too closely, but I'll give you my best estimates. Damn! I'm giving away all my best recipes on this site.

I'll give you the recipe for one pound of meat. You'll need the following:

Dumpling or wonton wrappers
egg wash- one raw egg vigorously scrambled
1 pound ground pork
4 tablespoons hot water
2 tablespoons minced fresh ginger
2 large garlic cloves minced
a little black pepper
soy sauce
sesame oil- dark
white vinegar- the strong stuff
hot chili oil
large pot of boiling water
a slotted spoon

Add minced garlic, minced ginger, and a little fresh ground black pepper to a mixing bowl. Add the 4 tablespoons of hot water and mix thoroughly. When cooled, add the ground pork and thoroughly incorporate all the garlic, ginger, pepper, and water into the meat.

On a flat surface, place a dumpling wrapper. In the center of the wrapper, place about a tablespoon of the meat mixture, more if the wrapper is large enough. You'll get the hang of this quickly after making a few dumplings. Using your index finger, take some of the egg wash and rub it around the edge of half the dumpling wrapper, then fold over and press the other side of the dumpling wrapper tightly into the egg wash side to seal the dumpling. Repeat until all the meat mixture has been used.

Drop the dumplings into the rapidly boiling water and remove and serve after 5 minutes, more or less depending on the size of the dumpling. You'll get thang of this quickly as all should be about the same size.

Serve immediately with small saucers or bowls for the dipping sauce. To make the dipping sauce, start with about 5 parts dark sesame oil and five parts soy sauce. Then add one part white vinegar. Lastly, added hot chili oil to taste. You'll also quickly get the hang of how you like this sauce. Each person makes their own. This is a wonderful dish and your friends and family will clamor for it.

Anticipating the responses of those of you who try this- [B]you're welcome![/B]

Since the response has been so overwhelming, I thought I'd add an additional dipping sauce recipe.

Blend the following in a blender or food processor. If it is too thick, add a little more sesame oil.

1/4 cup tahini
1/4 cup roasted peanuts
1/3 cup rice vinegar
1/3 cup soy sauce
2 tablespoons dark sesame oil
1/4 cup sugar
2-3 cloves minced garlic
hot chili oil to taste- don't skimp
1/2 teaspoon ground pepper

After blending mix in some minced scallions.

Board-O, after my success with your duck with green peppercorn sauce, I am definitely going to try this. All I need now is an evening with more than 20 minutes to cook dinner

BTW, do you salt the water for the dumplings just like you would for pasta?

These sound yummay. Thanks for posting.

ray, I don't think it makes any dofference whether or not you salt the water.

cms, with the first sauce, I love Champagne. I've never served the peanut/tahini sauce with wine, but I might go with a moderately sweet Riesling. The Champagne pairing also might work well.

I'm going to make these this afternoon. Am I reading this right? 5 minutes in boiling water is long enough to cook the raw pork?

Yep, but it also depends on the size of the dumpling. For standard size dumpling or wonton wrappers, 5 minutes'll be fiune. Here's what I'd recommend. After you prepare them, put one in the boiling water for 5 minutes and remove it and cut it open to be sure the inside is fully cooked.

I've always gotta tweek stuff.... I added some saute'd shittake mushrooms and diced water chestnut to the filling mixture. Gonna put them in in a couple of hours. I'm making both sauces. TN's to follow!

Great recipes, Board-O. I make a similar filling only w/spring onions added.

Have you ever tried a dumpling crimper?

Kpak - I use that one also with good results. The trick is not to overstuff them.

They were a hit, as were the sauces. Great stuff! Thanks for sharing! Lots of variations to try later on. Shrimp, lamb, etc.

I'm glad you liked them.

Perfect! Mrs. Grat. sends her thanks.

You're welcome.