Dumplings look like money, but don’t cost much to make

Steamy, hot, and delicious. No, it’s not that date you went on last weekend. Nor is it that bowl of Easy Mac you got from JJ’s Place at 2 in the morning. What am I talking about? Jiaozi, of course! Jiaozi are Chinese dumplings that are cheap, easy to make, and the perfect meal for a college student.

Traditionally eaten during the Chinese New Year, jiaozi are thought to symbolize wealth because their shape resembles ancient Chinese ingots.
Wonderfully versatile, you can put almost any kind of filling inside these parcels. They not only hold the potential to please every palate, but are conveniently a meal all in themselves.

Making jiaozi works best as a group activity. Enlisting your suitemates, friends, or that aforementioned steamy date of yours not only makes the process more enjoyable, but also makes it go faster.
This recipe tends to make at least 40 dumplings, but if you have some extra time on your hands (or a production line of friends), I recommend doubling it and putting the uncooked extras in the freezer. They make a tasty, satisfying breakfast. Throw a handful in a ziplock bag and take some to your next 9 a.m. class. You won’t be disappointed.
Ingredients:

Jiaozi wrappers (approx. 40-50 count)
1 cup ground pork or chicken
1 tbsp soy sauce
1 tsp salt
1 tbsp cooking sherry or rice wine
¼ tsp ground pepper
3 tbsp sesame oil
½ a bundle of green onion, finely minced
1 ½ cups shredded cabbage (Napa or other)
¼ cup shredded bamboo shoots (optional)
1 tbsp fresh ginger, finely diced
2 cloves garlic, finely diced

Directions:
1. Mix soy sauce, salt, sherry, and pepper with the ground meat. Add remaining ingredients.
2. Bring a pot of water to a boil. Lay out the dumpling wrappers and use your finger to wet the edges of a wrapper. Put a small amount (less than 1 tbsp) of filling in the center of the wrapper. Fold the wrapper over and use a fork to seal the edges. Repeat for the remaining filling and wrappers.
3. To cook the jiaozi, add one handful of dumplings at a time to the boiling water. Stir gently to prevent sticking. When the water returns to a boil, add ½ cup of cold water. Cover the pot. When the water once more returns to a boil, again add ½ cup cold water. When the jiaozi are boiling again, they are done. Remove them from the pot and drain.