The first time I made dumplings, I didn't really know what I was doing. It was the day after I made aushak and I really just wanted to use up leftover ingredients. This time, I made them much more authentic. I used raw meat and allowed them to steam in the pan. I found inspiration from this recipe and this one. They have a great tutorial on how to assemble the dumplings so I recommend referring to those links if you plan on making these. I think I'll add Steamy Kitchen to my inspiration list, she pretty much rocks.
.75 lb ground pork or chicken
stack of round dumpling wrappers (I think I made about 40)
shredded napa cabbage (the leafy part)
1 T miso paste
1 T grated ginger
3-4 garlic cloves, pressed
3 green onions, finely chopped
1 T soy sauce
1 t corn starch
1 t sesame oil
fresh green chili or hot sauce or chili powder or flakes (something for some heat)
Wash the cabbage and cut out the ribs, then finely chop. Place in bowl, sprinkle with salt and let sit for 15 minutes. Squeeze out water and combine this with the ground meat. Add all other ingredients and combine. Spoon out small amount of filling into center of wrapper. Trace outer edge with water and fold in half. Pinch in middle and make pleats across to secure wrapper. Heat oil in pan (that has a lid) and place one batch of dumplings in, searing the flat side of the dumpling. After a few minutes, pour 1/2 cup water, quickly cover, lower heat and let steam for several minutes. You can make a nice dipping sauce with some say sauce, sriracha and rice vinegar
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