.....or to some people they are called, dumplings, steamed dumplings, steams, pork pockets, pork purses...etc.

Just so everyone knows, you can use ANY meat you desire. Just note that they all have a different cooking time. I've even use ground turkey. AMAZING!

Before you even get started, you'll need to go to a local market a pick up some things. There's going to be two shopping lists, the original one and than the one I've modified for the lazy impaired. <3

Shopping List: Original

1lb Pork Roast
Green Onion [or Scallots]
Celery
Fresh Garlic
Egg Roll Wraps
Eggs

Recipe: Original

1lb Pork Roast
8 green onion [or Scallots if you want a sweeter onion]
2 Stalks of Celery
1 tablespoon of FRESH Chopped Garlic
4 cups Water
4 tablespoons Vegetable Oil
1/2 tablespoon Table Salt [1/4 Tablespoon if using sea salt]
1/2 tablespoon Fresh ground Pepper
1 Package of Egg Roll Wraps
1 to 2 Eggs
6 to 8 cups of water [the cooking stage]

Instructions: Original

With the Pork Roast - Preheat the oven at 350*F. As the oven is preheating place the roast into a cake pan. Take half of your salt, pepper and garlic measurements, mix them together while slowly adding 2 tablespoons of oil. Once incorporated bast the pork roast. Add the 4 cups of water to the bottom of the cake pan that your roast will be cooking in, than slip it into the oven. Cook the roast for about 2 hours.*

*Cooking may vary if you get a heavier roast or if your roast is frozen.

-Preparation: As your roast cooks, take out your celery and onion than chop them finely. Please clean the vegetables first by cutting off the tops and bottom of both veggie. Mix the rest of the salt, pepper and garlic with the vegetables. Put into bowl and refrigerate until Roast is finished.


-Roast Prep: Once done, take out the roast and let sit for about 10 to 20 minutes or until it's cool enough to touch without burning yourself. When it is cool, take a pair for forks and start pulling the pork apart. Cut the bigger pieces into bite size strips. Make sure they'll be able to fit into your meat purse. *

*It should look like pull pork that you'd get at a BBQ joint, just no Sauce.


-Putting everything together: Once everything is complete, take your pork and mix it into your veggie mixture. When they are completely mixed, take one of your eggs and beat it into a bowl. This will be your binder to keep that little delicious pocket closed. Now take a spoon* and spoon the mixture into a egg roll wrap. Taking the a bit of the beaten egg**, put some on the bottom edge and press closed***. Rinse and repeat until either you run out of wrappers or you run out of the mixture.

*A regular cereal spoon is the right size. You can make up how big you want it.

**I use a miniature brush or the tip of my pointer finger.

***I use the spoon handle.

-Cooking Preparation: Take the 6 to 8 cups of water, putting them into a pot. Set that on high heat until it begins to be a rolling boil.

- COOKING INSTRUCTIONS: [Pay VERY close Attention. This is a bit dangerous.]

-*Take the last 2 tablespoons of oil and put them into a wide sauce pan, just coating the bottom. Carefully, once the oil is hot enough, place the pot sticker of its flat side into the oil. After about 5 or 6 minutes, quickly and CAREFULLY take that batch of pot stickers and transfer them to the boiling water. Leave them in the boiling water for about 8 minutes, take them out and place onto a plate covers with scott towel. Rinse and Repeat process.

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Now for the lazy impaired:

Shopping List: Improvised Version

1lb Ground Pork
1 Yellow Onion [or Vidalia]
1 Jar of Pre-Chopped Garlic
Celery
Egg Roll Wraps
Eggs


Recipe: Improvised Version

1lb Ground Pork
1 yellow Onion [Or Vidalia]
2 Stalks of Celery
1 tablespoon of Jar Chopped Garlic
4 cups Water
4 tablespoons Vegetable Oil
1/2 tablespoon Table Salt [1/4 Tablespoon if using sea salt]
1/2 tablespoon Fresh ground Pepper
1 Package of Egg Roll Wraps
1 to 2 Eggs
6 to 8 cups of water [the cooking stage]


-Preparation: Take 2 tablespoons of oil, place it in a pan. Than put the garlic, ground pork, half the salt and pepper into the pan, let it cook. As that cooks, chop the onion and celery finely than put them into the pan. Cook the mixture until filly cooked. Make sure to stir periodically*.

*This is the make sure that the mixture don't stick to the bottom of the pan.


- COOKING INSTRUCTIONS: [Pay VERY close Attention. This is a bit dangerous.]

-*Take the last 2 tablespoons of oil and put them into a wide sauce pan, just coating the bottom. Carefully, once the oil is hot enough, place the pot sticker of its flat side into the oil. After about 5 or 6 minutes, quickly and CAREFULLY take that batch of pot stickers and transfer them to the boiling water. Leave them in the boiling water for about 8 minutes, take them out and place onto a plate covers with scott towel. Rinse and Repeat process.


ALLERGY ALERT: THIS RECIPE CONTAINS EGGS, PORK, WHEAT PRODUCTS AND ONIONS. MAKE THIS AT YOUR OWN RISK.


I personally like to put them into bags, in groups of 10 to 12 than freeze them for later. They make for a good snack. :D