This recipe is featured in National Dishes From Around The World, IngredientMatcher’s first e-cookbook. Readers and followers of my blog can download the e-cookbook for free by clicking here. Enjoy!
Dumplings （饺子） are widely loved in China. From the ice cold Harbin in the Northeast of China to the warm flowery Hong Kong in the south, from the sweet and sour Shanghai in the east to the hot and spicy Chengdu in the southwest, varieties of dumplings can be found on the street or at home, in fancy restaurants or tiny food stalls.
Chinese dumplings are usually wrapped with thin dough wrappers and filled with minced meats and vegetables. Traditionally, Chinese eat dumplings boiled, steamed or pan-seared. If the dumplings are pan-seared, they are called potstickers as well. Delicious ingredients such as pork, beef, lamb, chicken, shrimp and even fried eggs can be used for the fillings. To go with the proteins, popular Chinese vegetables such as cabbage, chives and herbs are used. Of course you have the liberty of making vegetarian dumplings by combining different types of vegetables, such as mushroom and tofu fillings.
You may have eaten deep-fried dumplings in your local Chinese restaurants. Unfortunately, that’s not how Chinese eat them. I hope this recipe will help you experience Chinese dumplings the way they were meant to be.