Quote (eriot @ Sep 8 2011 03:02am)

why dont u learn the original instead? the chinese make the original dumplings. look up recipe for won ton or dim sum or bao, so many different kinds.
japanese gyoja is the watered down version. super mild flavor.. they domesticated the once fierce and mighty dumpling.
the chinese also use the MOST legit dumpling sauce u'll ever have. the dumbed down version is parts 2:1:1 soy sauce, vinegar, red chili flakes.

e: for chinese dumplings ground pork is a must. i love the texture of some shrimp in it as well. the flavor will come from fish sauce, chinese 'fish cake', soy sauce, sesame oil, white pepper, garlic, ginger, green onion, a lil sake or mirin. u can add something for texture variation as well, some kinda crisp like fine chopped cabbage.

mix all together, then tuck w/ a spoon into the skins. so many shapes to make, its like origami. get creative, test some ideas out. make sure they are all completely sealed or theyll burst when cooking cos the inside will expand a bit. boil time depends on amount of filling, use ur chef sense to know when its done. average id say 5 min. dont overcook, drain and rinse in cold water. if u fry, ur lookin at mebe 7 min on medium heat, 3min, flip, 2 min flip, 1 min/1min (use a lid) when its a deep golden brown its ready.

a good chinese technique is to cook in batches. dont crowd ur pot or pan when boiling/frying.