3lbsgreen leafy vegetable(like shepherd’s purse, baby bok choy, napa cabbage, or Chinese chives)
1 1/2lbsground beef(or ground chicken or pork… meat just can’t be too lean)
2/3cupShaoxing wine*
1/2cupoil
3tbspsesame oil
1tbspsalt
3tbspssoy sauce
1/4tspwhite pepper
2/3cupwater(plus more for assembly)
3-4packages wonton skin / dumpling wrappers
Instructions
Wash and chop your leafy greens of choice.
In a large bowl, combine everything except the dumpling wrappers and mix well.
Place 1 heaping teaspoon of the filling onto each wonton skin. Moisten edges with water and fold over to form a triangle or semicircle shape. Have fun and get creative with your pinch designs!
Cooking options:
Steam: Place them in bamboo or metal steamer lined with lettuce or parchment paper and steam for about 15-20 minutes.
Fry: Heat a skillet to medium heat and add some vegetable or sesame oil. Fry the dumplings until golden. With the splattering oil, this option is not one of the bits that should be done by the kiddos.