SHUMAI AND GYOZA FILLING

1 pound Ground beef
2 cloves Garlic, minced
2 teaspoons Ginger, minced
2 leaves Napa cabbage, chiffonade
¼ cup Oyster sauce
2 teaspoons Black pepper, freshly ground
1 package Round dumpling wrappers
¼ cup Water

• In a large bowl, combine beef, garlic, ginger, cabbage, oyster sauce, and pepper.   Using your hands or a large spoon, mix well.  Set aside.

I have 2 methods of making the dumplings – preference is the deciding factor.  Some people may find one method easier than another.  For both methods you start by lightly brushing the wrapper edges with water.  Turn the wrapper over and place 1 tablspoon of filling in the center of the wrapper and with the back of your spoon spread it toward the edges of the wrapper.  You don’t have to be precise about it. 

• Method 1: Place your fingers around the underside of the wrapper and push the edges up into a tulip shape.  The beef filling will adhere the dumpling in this shape.  If the dumpling looks a little wimpy, feel free to take a bit more of the beef filling and place it in the top opening of the dumpling.  With the back of your spoon gently pack it into the dumpling and readjust the shape with your fingers.


• Method 2: This is my preferred method, but only because I’ve made enough of these to feed all of China and it’s much faster than method 1.  Place the tips of your thumb and forefinger together to form a circle with your fingers.  Center the dumpling wrapper ( with the beef spread facing up) on top of your fingers to that the center of the wrapper is in the circle of your fingers.  With your spoon, gently push the center of the wrapper into the circle of your fingers while tightening your fingers around the dumpling to form it.  As with method 1, you can take a little but more beef and pack it in the top of the dumpling to clean up its shape

Place formed dumplings in a steamer and steam 7-10 minutes until pork is opaque on top. Serve warm with dipping sauce of soy, roasted garlic, & sesame oil.