Sauerkraut Dumplings

1/2 pound ground pork

1/4 cup water

1/2 teaspoon salt

1 dash pepper

1 tablespoon soy sauce

1 teaspoon sugar

2 slices ginger, chopped

1/4 cup sauerkraut, chopped fine

2 tablespoons vegetable oil

1 teaspoon sesame oil

1 pack dumpling wraps

Mustard sauce

1 teaspoon Chinese hot mustard (optional)

2 teaspoons hot water

3/4 cup soy sauce

2 teaspoons vinegar

1 teaspoon sesame oil

1 teaspoon hot red pepper oil (optional)

Put ground pork in a mixing bowl. Add water, salt, pepper, soy sauce, sugar and chopped ginger. Mix in one direction for 1 minute or until no water is seen and mixture becomes fluffy.

Wring excess water from chopped sauerkraut with hands and then add to the pork mixture. Add oils and mix well again.

To make the dumplings, place 1 teaspoon filling in the center of the round wrap, fold it over to make a half-moon shape, and brush water along the edge. Press edges together with your fingers to close.

Heat 4 cups water in a medium saucepan. Bring to a boil. Drop in dumplings and return to boil. Add another 1/4-cup cold water. When the water boils again, remove from heat, dip out dumplings with a slotted spoon and place on a serving plate in a single layer.

Makes 20 to 30 dumplings.

For the mustard sauce: In small bowl, mix hot mustard with hot water; let set for 5 minutes to develop full flavor. Add soy sauce, vinegar and sesame oil and stir until well combined.

Cook's note: For a hot pepper dipping sauce use hot red pepper oil instead of mustard. For a soy dipping sauce, omit hot mustard.

You can freeze uncooked dumplings for later use. Freeze them in a single layer on a cookie sheet and store them in freezer bags. When you are ready to cook them, drop frozen dumplings into boiling water and cook them as instructed above.

"Ying's Chinese Cookbook, Authentic but Simple" by Ying Stoller