Ahh Dumplings..
How happy you make us. This year we decided to make our own dumplings for the new year instead of depending on the skilled hands of Josh’s Mom & Dad.
This is something we very much look forward to but thanks to the latest variant we thought it best to stay home. What better way to spend quality time together on the Holidays than with warm dumplings.
This is not hard to do at all. You can buy your dumpling wraps pre-made or you can make your own.
There are different kinds of dough out there so do what is best for you.

SO! Lets get on with the stuffing!First stop, the meat of the filling, we don’t mean just meat either. Dumpling filling can have all kinds of fillings, usually some mixture of meat and vegetables, so you can choose whatever you like. There are also vegan meat-like options out there OR just leave the meat out, so don’t feel bound by this recipe. Here we chose to use Pork Belly and Pork Shoulder.

As for the vegetables, they are truly the meat of this recipe, along with all the seasoning:

Ingredients (besides the meat):

1/4 cup Thai Basil

1/4 cup Chives

1/4 cup Scallions

1/4 cup Cilantro

2 cups Steamed Cabbage

2 cups raw cabbage

2 Eggs

1 Large Onion

2 tbsp Minced Garlic

1 cup Mushrooms

1 tbsp Black Pepper

Salt to you liking

2 tbsp Korean Red Chili Flakes

1 tbsp Oregano

1/2 tsp Coriander

1/2 tsp Fennel

2 tbsp Sesame Oil

1 tbsp White Vinegar

1 tbsp Black Chinese Vinegar

2 tbsp Worcestershire

1 tbsp Soy Sauce

3 tbsp Chopped Pickled Carrots

Combine all of your ingredients into a large PLASTIC or GLASS bowl. Do NOT use metal as it can have a reaction with certain ingredients. Seal it off and PUT INTO FRIDGE overnight. This will help the flavors to develop and get into the meat.

Then all you have to do is wrap and prepare as you please. You can boil them, steam them, fry them or even serve them in soup. We like to fry because that crispy dumpling skin is bomb.

DONE!

Hope you make many many a dumpling in your future and if you do, don’t hesitate to give us some feed back. We tend to free hand everything so I’m hoping this recipe will be close to the real thing. Enjoy! And HAPPY NEW YEAR!