Recipes:
​CHINESE DUMPLINGS & SPRING ROLLS
(Lumpia Shanghai)

CHINESE DUMPLINGS and SPRING ROLLS (Lumpia Shanghai

​INSTRUCTIONS

PREPARATION
1.     If using cabbage, slice the cabbage and squeeze the liquid from the cabbage: While it rests the cabbage will start to release liquid. When it's ready, grab handfuls of the cabbage and squeeze out the water.
2.     Combine the meat filling ingredients: Work the mixture together with your hands until fully combined. Don’t overmix.
3.     Place 1 teaspoon of filling on each dumpling wrapper
4.     Dampen the edge of the wrapper with water: Dip your finger in the bowl of water and run it around the edge of the dumpling.
5.     Fold the dumpling press firmly to seal the dumpling closed.
6.     Cook or freeze the dumplings: You can cook the dumplings immediately, or freeze them on the baking sheet. Once frozen solid, gather them into a freezer container and keep frozen

 
COOKING
1. PAN FRIED/POTSTICKERS

• In a pan over medium heat, spread and warm about a tablespoon of oil and 3 tbs of water or until the bottom of the pan is covered slightly. You want enough water to allow it to steam.
• Arrange the dumplings in the pan as close as they'll fit without actually touching and cover with a lid. Cook 3 to5 min if fresh and 6 to 8 min if frozen. Dumplings are cooked when water has evaporated, the skin is translucent and the bottoms have turned brown and golden.
• Add another tbs of water if water evaporates and skin isn’t thoroughly cooked yet. Remove lid and reduce the heat to low to evaporate the last of the water and crisp the bottoms.

2. STEAMED
Line a steamer basket with leafy vegetable and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen.

3. BOILED

• Bring a large pot of water to a boil and add the dumplings.
• Stir so they don't stick together.
• Add 1 1/2 cups of cold water and bring to a boil again. Add another 1 1/2 cups of cold water and bring to a boil a third time.
• Check one dumpling to make sure they are cooked through; boil another few minutes if necessary.

4.     DEEP FRIED

• In a deep medium sized pot, heat about 2-inch of oil.
• Once the oil is hot, add spring rolls in small batches (3 to 4) and cook turning on sides as needed, for about 3 to 4 minutes if fresh or 5-6 min frozen, or until golden brown and crisp and meat is cooked through. 
• If cooking from frozen, keep temperature at medium and lower as needed so that it does not burn before it cooks through.

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FILLING INGREDIENTS
Basic meat filling:
·       1.5lbs ground meat (traditional is pork, but can use turkey, chicken, plant based meat alternative)
·       1/2 to 3/4 cup garlic chives finely chopped (sub with ½ cup green onions, cilantro or leeks)
·       2 tbs light soy sauce (substitute liquid salt seasoning like Maggi, Worcestershire, teriyaki etc.)
·       ½ tsp sesame oil (or tahini, olive oil, peanut oil or canola oil)
·       ¼ tsp white pepper (or 1/8 tsp black pepper)
·       1 clove garlic, finely minced
·       ½ tsp grated ginger
 
Additional vegetables or for vegetarian option replace the meat with veggies and cook (stirfry) before wrapping
·       7-8 leaves of Nappa cabbage, (finely diced for potstickers, or shredded thinly for spring rolls)
·       Shitake or button Mushrooms, minced (sliced thinly if for spring rolls)
·       1 carrot, shredded (for potstickers & spring rolls)
·       Bamboo shoots minced (or sliced like matchsticks for spring rolls)
·       Bean sprout (for vegetarian spring rolls only)
 
Wrapper Types & Use
Using ready-made dumpling wrappers (1lb, 50-60pcs)

• Round wrapper for pan fried, boiled, or steamed
• Square wonton wrapper for boiling, deep fried or steamed            
• Larger square wrapper for fried spring rolls.

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