Pork Dumplings

Dumplings are a traditional food for Chinese New Year, especially in northern China. In the past, they were thought to look like Chinese gold nuggets. In modern times, they symbolize wealth and fortune. For the dumplings 10 ounces ground pork 2 tablespoons water 2 egg whites 3 tablespoons tapioca starch 3 tablespoons oyster sauce ½ teaspoon sesame oil 1 cup turnips, peeled and finely minced ½ cup green onions, minced ¼ cup chives, minced ¼ cup ginger, finely minced 1 teaspoon kosher salt 2 teaspoons sugar 32 round dumpling wrappers 1 tablespoon vegetable oil For the dipping sauce ¼ cup soy sauce ¼ cup unseasoned rice wine vinegar 1 tablespoon sugar 1 teaspoon garlic, minced 1 tablespoon scallions, minced ½ tablespoon ginger, peeled and finely minced ½ teaspoon sesame oil ½ teaspoon chili oil (to taste)

In a medium bowl combine ground pork with 2 tablespoons of water. Beat 2 tablespoons water into the pork. It should be a very airy and wet consistency. Add egg whites, tapioca starch, oyster sauce, sesame oil, turnips, green onions, chives, ginger, kosher salt, sugar and mix well by hand. Lay several dumpling wrappers on your work surface. Place 1 tablespoon of filling in the middle of each wrapper: Using your finger, moisten the edge of the dumpling wrapper with water to seal the filling inside. To seal the dumplings, simply fold and bring the bottom edge to meet the top and press the center closed, then pinch the rest of the edges together, pushing any extra air out of the dumplings.

You can either steam, boil or pan fry the dumplings. To steam, line a steamer basket with parchment paper and steam for 10-12 minutes. Or, they can be boiled in a pot of boiling water 8-10 minutes. To pan fry, heat a nonstick pan over medium heat, add 1 tablespoon oil, arrange as many dumplings as possible without having them touch. Cook until the bottoms are brown (2-3 minutes). Pour in 1 cup of water, cover and cook until the dumplings are tender and the meat is cooked through, 5-6 minutes.

To make the dipping sauce, combine the soy sauce, rice wine vinegar, sugar, garlic, scallions, ginger, sesame oil and chili oil and mix well, making sure sugar is dissolved.

Makes: 32 dumplings

Per dumpling: 128 calories (percent of calories from fat, 20), 5 grams protein, 20 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 9 milligrams cholesterol, 264 milligrams sodium.

Dipping Sauce: Per 1 tablespoon dipping sauce: 25 calories (percent of calories from fat, 27), 1 gram protein, 3 grams carbohydrates, trace fiber, 1 gram fat (no saturated fat), no cholesterol, 515 milligrams sodium.

STYLING BY CHEF GEORGE YU / PHOTOS BY RENEE BROCK