New Year's Dumpling Delight

Dumpling Delight
Ming Chang Compestine
  • Yield: 40 pieces


40 square wonton wrappers
1tablespoon fresh ginger, peeled and minced
Soy-Garlic Dipping Sauce
1/2cup low sodium soy sauce
2tablespoons rice vinegar
2teaspoons sesame oil
2cloves garlic, minced
2tablespoons green onions, minced
Dumpling Filling
10ounces ground beef or pork
1cup leeks, minced
3cups Napa cabbage leaves, minced
2tablespoons low sodium soy sauce
1tablespoon rice vinegar
1/2tablespoon sesame oil
Salt and pepper, to taste


  1. Combine the dipping sauce ingredients in a bowl. Cover and refrigerate. Let the flavors blend in the refrigerator while making the dumplings.
  2. Combine all the filling ingredients in a large bowl. Mix well.
  3. Working with one wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying), spoon 2 teaspoons of meat filling into center of each wrapper. Moisten the edges of each wrapper with water. Bring the four corners of the wrapper up over the filling. Pinch the edges together tightly. Place the dumplings, seam side up, on carrot disks in a steamer.
  4. Steam the dumplings for 10 minutes or until the dumpling skins are translucent. Serve with dipping sauce.

Recipe reprinted with permission from Ying Chang Compestine’s D is for Dragon Dance (Holiday House, 2007)