Jiaozi (Chinese Dumplings)

Ingredients

• Ground pork (1 cup)
• Shrimp (1 cup, peeled and chopped)
• Napa cabbage (1 cup, finely chopped)
• Green onions (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, minced)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Wonton wrappers (1 package (about 50 wrappers))
• Vegetable oil (3 tablespoons (for frying))
• Water (1/2 cup (for steaming))

Instructions

1. In a large bowl, combine the ground pork, chopped shrimp, napa cabbage, green onions, minced ginger, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix well until the ingredients are thoroughly combined.
2. Take a wonton wrapper and place a small spoonful of the filling in the center. Moisten the edges of the wrapper with a little water using your fingertip.
3. Fold the wrapper in half to form a half-moon shape, then pinch the edges together to seal tightly. Make sure there are no air pockets. Repeat this process with the remaining wrappers and filling.
4. To steam the jiaozi, prepare a steamer basket lined with parchment paper. Arrange the dumplings in a single layer, making sure they don’t touch each other. Steam for 10-12 minutes, or until they are cooked through and the filling is hot.
5. To pan-fry the jiaozi, heat vegetable oil in a large skillet over medium heat. Once hot, add the jiaozi in a single layer and cook for 2-3 minutes, or until the bottoms are golden brown.
6. Add water to the skillet, cover it, and cook for an additional 5-6 minutes, or until the jiaozi are cooked through and the water has evaporated. Remove the lid and let them crisp for another minute if desired.
7. Serve the jiaozi hot with soy sauce or a homemade dipping sauce. For the dipping sauce, mix 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and a sprinkle of chili flakes for a spicy kick.