Chinese Dumplings

This is a bulk recipe that makes about 160-180 dumplings in total, using four packs of pre-made wraps containing about 45 wraps each.

Equipment

• #60 (Pink) Disher, Optional

Ingredients

• 4 Packs Dumpling Wraps, Pre-made
• 5 lbs Bok Choy
• 3 lbs Ground Pork
• 1 tbsp Corn Starch
• 1 tbsp Soy Sauce
• 1 tbsp Seasme Oil
• 1 tsp Rice Wine Vinegar
• 1 tsp Black Pepper

Procedure

1. Rinse and dry the Bok Choy, separating the stems from the base
2. Chop the Bok Choy and leaves to about 6mm to 10mm chunks
3. Combine in a large mixing bowl with the Ground Pork
4. Combine the remaining ingredients, then mix thoroughly
5. Dispense ½ ounce of filling (about 1 tbsp, or a #60 Pink-Handled disher) into a dumpling wrap, then crimp the wrap closed.
6. Lay out the dumplings on corn-starch dusted plates, then freeze until somewhat firm. Then, bag and vacuum seal the dumplings to preserve freshness.
7. To cook, boil about 8-12 dumplings per serving in a chicken soup base.