Authentic Pork Dumplings.
I'm in search of an authentic Pork Dumpling recipe. Any help would be appreciated. Below is the items I already have. Please help to complete the recipe.
Wonton Wrappers-Of course
I think I might leave out the nam sausage, add an egg and some tapioca starch, little soy sauce, and maybe some sesame oil.
One recipe I have for chiaotses (peking-style potstickers) has ground pork, celery cabbage (tientsin cabbage), scallions, salt, white pepper, sugar (tiny bit) black soy sauce, and sherry. The alternate filling is ground pork, scallions, salt, sugar, pepper, sesame oil, black soy sauce.
Rhoda Yee's recipe for pot stickers includes ground pork, chopped spinach, soy sauce, sherry, sesame oil, salt, scallions, ginger and cilantro.
None of the recipes I've used call for a beaten egg, or sausage, but I think I saw one that did use an egg.
My dad is the best Chinese cook I know and he makes this stuff all the time, and rarely uses the same ingredients each time. He loves to experiment with different ingredients, chopping them to different textures (from finely minced to slightly chunky), just to see what will taste good.
My advice would be to leave out the sausage, unless you can chop them really small to be minced. Alternatively, use the sausage sparingly so that only one or two chunks of it wind up in each dumpling. Otherwise, it will create a funny texture inside the dumpling.
Otherwise, I'd season with a little white pepper and soy sauce (not too much, since you'll probably be using soy sauce as a base for a dipping sauce) and use the other ingredients on your list, which seem just right.
The egg can be used to bind the meat, but I don't like it when the meat inside a dumpling is too hard like that. If you were boiling instead of frying, you might want that binder because wontons tend to break up much more easily than giaozi (potstickers). Otherwise, you can use a beaten egg to create a better seal on the wrappers as you fold them.