I like making dumplings and I will normally make a big batch and freeze them up and we can have it whenever we want to. They are not difficult to make as now you can get the ready made gyoza/dumpling wrappers from the Asian Supermarket. Over the years I made lots of it and each time I will try using different type of meat and vegetables. You can basically put any type of fillings you like in it. Instead the usual napa cabbage I replace it with baby bok choy for this batch of dumplings.
1/2 pound ground pork/chicken
1/2 pound of shrimp, shell and deveined
3 cups of finely chopped bak choy
2 green onion, finely chopped
1 tsp finely grated ginger
1 tsp salt
1/2 tsp pepper
1 tbsp of oyster sauce
2 tbsp of soy sauce
1/2 tsp sugar
1 tsp sesame oil
2 tbsp cornstarch
1 package of dumpling wrappers
1. Put the shrimp in a food processor and pulse several times. In a large bowl, combine the shrimp mixture with all the rest of the ingredients except the wrappers. Mix well and set it aside to marinate for an hour.
2. Spoon 2 tsp of the filling into the middle of the dumpling skin. Brush the edge of the wrapper with some water, Fold the wrapper over to enclose the filling and pinch the wrapper. Hold the filled half circle in the left hand and pleat the top of the wrapper from middle out. Shape the dumpling so that it has a flat bottom.
3. Repeat the same to the rest of the dumplings. At this stage you can freeze up the dumplings.
4. When you are ready to cook, heat a nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot arrange the dumplings, flat side down to the pan. Let it fry for 1 minute until the bottoms are light golden brown.
5. Pour 1/2 cup of water or stock into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 4-5 minutes. Open lid and let the remaining liquid cook off about 1 minute.
6. Remove to plate and serve with soy sauce or your favorite dipping sauce.
Note: If you cook the dumplings right out of the freezer you need to put more water to the pan and cook them longer.