1 pound of pork shoulder without skin, grounded
1 pound of Chinese Chive (Gu Cai)
Garlic, minced
0.5 tbsp Salt
0.25 tbsp Sugar
2 Egg (1 for meat, 1 for closing up dumplings)
1.5 tbsp Cornstarch
1 packages of dumpling skin

1. Chop Gu Cai into 0.75inch lenth pieces. Mince Garlic.
2. Heat up pan with oil. Toss minced garlic into pan. Add 1 teaspoon of salt. Half teaspoon of sugar. Add Gu Cai. Toss the mixture around until oil coats the Gu Cai evenly. Gu Cai must be shiny! This additional step of stir frying the Gu Cai will help release the full flavor of Gu Cai šŸ™‚

3. Mix meat with white pepper, 1 teaspoon salt, 2 egg, one tbsp of corn starch, and 2 tbsp of water.
4. Add Gu Cai/Garlic mixture into meat mixture.
5. Begin Wrapping!

I like to eat some dumplings for now and save some for later. Freeze for 30 minutes before putting in a plastic zip bag!

Dad’s wrapping has more meat!