We were making some finger foods for guests and while dumplings are not the typical “finger food” they were a good munchie to have out. We kept it pretty simple with pork, ginger, and green onion. We tried a few different cooking types as can be seen above before deciding on the best.
For the filling, we simply mixed raw pork sausage, freshly grated ginger, and chopped green onion.
We used wrappers from an Asian market that were Hong Kong style which were very thin.
When it comes to filling dumplings, it is always difficult to be disciplined enough to put the right amount of filling in. I always put way too much in and they can’t be properly sealed.
Wet the edges and close the wrapper. We went with the half moon shape.
We tried them with some dipping sauce and green onion. Probably no surprise, but the pan fried were the best and we decided to use that method for the mass cooking.