Easy Asian Style Dumplings

Back when Hubby and I were poor we couldn't afford to pay someone else to cook our food. That was ok, once I figured out how to cook! I originally made these dumplings with a dough from scratch (really, it's not as impressive as it sounds) but today these are easy dumplings. With the help of packaged wonton wrappers this recipe is a realistic week night go-to. With just a few simple steps you can have a simple chinese dish for a fraction of the cost of take out.

1. Mix the ground meat of your choice (pork and chicken are great but I don't think I'd use beef with this recipe) with some soy sauce, oyster sauce and greens onions (feel free to expand here - minced fresh ginger and garlic would be de-lish. Also, if you don't have oyster sauce handy it will be fine substituting with all soy sauce). Do not use salt to season as the sauces are quite salty themselves, even using the low-sodium soy sauce. Then I get a little bowl of water and I set up my assembly line of wonton wrappers. Work with just a few wrappers at a time, I use 4 because they will dry up on you rather quickly.

2. Once you have your wrappers lined up, dip your finger in some water and brush the edges of the wrapper, this will help them seal closed. Fill with rounded teaspoons of the meat mixture. Don't over stuff them, tempting as it may be, or you risk splitting your wrapper during folding. Fold over diagonally and press the edges together, trying to squish out any air bubbles. Set them on a plate once they're all stuffed.

3. Boil the filled dumplings about 5 minutes or until the meat is cooked through. Usually two batches works out well for me but you don't want to over crowd the pot. And there you have it, perfect little Asian style dumplings in no time.
Easy Asian Style Dumplings

3/4 lb ground chicken (or pork)
1 1/2 Tbsp low sodium soy sauce
1 1/2 Tbsp oyster sauce
1 or 2 greens onions, chopped (I usually just use 3-4 scallions, which are a bit smaller than the green onions, but adjust to your tastes)
wonton wrappers - I use Nasoya wrappers and tend to get about 20-25 dumplings out of this recipe, but I just go until I run out of the meat mixture so the amount may varyoptional: minced garlic or ginger

Bring a large pot of water to a boil.

Meanwhile, in a large bowl combine the chicken, soy sauce, oyster sauce and green onions until thoroughly combined.

Set the wrappers (4 at a time) on a dry surface and wipe the edges with a finger dipped in water. Place rounded teaspoon of the meat mixture in the center of each wrapper.

Fold each wrapper in half diagonally pressing the edges together to seal, making sure to press out any air bubbles. Set filled dumplings on a dry plate in a single layer.

Boil dumplings in batches of about 10 dumplings (don't over-crowd the water) until the meat is cooked through, about 5 minutes. Remove to serving plates and enjoy with a dipping sauce of your choice.