Zhu Rou Jiaozi = Pork Dumplings

I took a year of Chinese classes in college and my Laoshi (teacher) was from China. Penny actually came to my house and taught me to make dumplings. They are SO good and you can make them ahead of time and freeze them. The dumplings symbolize wealth and hopes for a profitable future. Plus they taste good. They can be a bit tricky to learn, but you can become a dumpling warrior in no time.

Jiaozi (dumplings):
½ tbsp salt
½ tbsp ginger
½ tbsp garlic powder
1 tbsp olive oil
2/3 lb ground pork
1 napa cabbage, chopped thinly
2/3 bunch spring onion, chopped thinly
Round wraps - look at an Asian store if you can't find it in the regular supermarkets.

Mix together and put in wraps. I find that putting a little water on the edges helps them seal up better.

Can boil or fry. To boil, you put dumplings in boiling water for 5 minutes or until the pork is cooked. Serve with soy sauce, if desired.

To pan fry: heat 2 tbsp of oil in a large electric skillet. Add jiaozi side by side, upright, to fill pan. Cook over medium heat until bottoms are golden brown. Pour in 1/3 cup of water & immediately cover pan tightly. Lower temperature and cook until all the water has been absorbed. Serve while hot. Hen hao chi!!!