How to Make Chinese Dumplings (pot stickers), step by step.
1 pack dumpling wraps (about 45 wraps). You can buy them from Asian grocery store. Most time the wrap in the freeze section. Before you make dumplings, take the wrap out of freezer, stay in room temp. at least 3 hours. (I prefer little longer, so the wraps will get soft and easy to use.)
For the stuffing:
Mix well all above, about 3-5 minutes
Napa cabbage, about 10-14 whole leaves Wash and dry, use the food processor chopped the Napa cabbage. Put the cabbage in a large bowl and sprinkle 1 tablespoon salt on the chopped cabbage. Wait for 10 minutes and use both hand squeeze the extra liquid out of the cabbage. Put the dry chopped cabbage in to the meat mix. Mix well. (You can use cabbage, frozen spinach, carrots any kind of your favorite vegetables.)
Take one wrap; put the stuffing in the wrap. Wet the wrap edge with warm water using your finger tip. And fold the wrap and pinch the edge together. Push the air out.
How to cook the dumplings:
Steamed dumpling: boil a pot of water, put 20-25 dumplings in the boiled water, and use the wooden spoon stir gently. Cover the lid, until the water boil again. Open the lid and put 1 cup of cold water in to the pot. Let the water boil again and keep boiling for few more minutes. Until the dumplings all float. That’s when it ready. Pan fried dumpling: put steamed dumpling in the pan with a little oil, and pan fry them.