Tonggs Chinese Dumpling Recipe Gau Gee

Steps:

• Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
• Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
• Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
• Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
• Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.

Steps:

• Combine shrimp, pork, water chestnuts, ginger, and green onions.
• Mix well.
• Add salt, soy sauce, 5 spice, and pepper.
• Spread wrappers out and place a portion of filling in each wrapper.
• Moisten edges with water and fold over and seal.
• Deep fry until crisp.
• For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.

Steps:

• For Dough:.
• Place flour in a bowl and make a well.
• Crack eggs in a separate bowl and lightly whisk.
• Add eggs, oil, and half the water and mix together to make a dough.
• Add more water as needed. The dough should not be sticky (similar to pasta dough).
• Knead dough on a floured surface for about 10 minutes.
• Cover and set dough aside to rest for 1/2 hour.
• For filling:.
• Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
• Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
• To assemble:.
• Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
• Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
• Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
• Do the rest of the rounds.
• To cook:.
• Steam the dumplings for 12 minutes.
• You can serve them as is or you can then:.
• Stir-fry them in a little peanut oil just until they get a little crispy.
• Serve them with your favorite dipping sauces.
• Enjoy.
• If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.