Yield: 12 servings Weight Measure Directions
Ontario ground veal 1.5lb (680g)  

In bowl, combine veal, cabbage, green onion, ginger, sesame oil, soy sauce, sugar, salt pepper. Mix well to combine.

Cover, refrigerate for at least one hour up to 2 days.

Shredded Napa cabbage
Green onion, minced
Grated fresh gingerroot
Sesame oil
Soy sauce
Fresh cracked pepper
  3 cups (750 mL)
¼ cup (60 mL)
1 tbsp (15 mL
2 tbsp (30 mL)
2 tsp (10 mL)
2 tsp (10 mL)
2 tsp (10 mL)
Dumpling wrappers About 1 lb (454g) 72 pieces

Working with one dumpling wrapper at a time (keeping others covered with a damp cloth), place a rounded spoonful of veal mixture in the center of the dumpling wrapper. Run your finger around the edges with a damp fingertip. Fold over to seal, pleating edges to seal.

Transfer to a lightly oil pan cover with a damp towel. Repeat with remaining wrappers fillings.

In a large non-stick skillet, heat 2 tbsp (30 mL) of the oil over medium heat. Add 24 of the dumplings in a single layer, cook, until golden brown, about 2 minutes. Pour in ½ cup (125 mL) of the water; cover with the lid slightly off-set, steaming until the dumplings are cooked through the bottoms are deep brown in colour, about 2 to 3 minutes. Remove lid flip dumplings over to lightly brown the other side, about 30 seconds. Transfer to plate. Repeat in two more batches.

Serve with a spicy soy dipping sauce.

Vegetable oil
  1/3 cup (75 mL)
1½ cups (375 mL)

Source: Ontario Veal Appeal ontariovealappeal.ca