Forget Fashion Week... it is CHINA week.

*Hearken, all ye China-inclined... some new schools in Zhongguo have expressed interest in starting ILP programs! (!!!) The thing is, we need more volunteers. So. I am declaring this week Offical China Week. Get ready for all kinds of China this week on the ILP blog. Alumni, send me your Chinese madness, and longtime lurkers, get serious about next fall!*

For starters, here is a dangerously addictive dumpling recipe, courtesy of Jeanette:

饺子食谱

Those of you who have been lusting after those pot-sticking, wanton Chinese dumplings known as jiaozi, pine no more! Jiaozi may not be as delicious as baozi but they are still really delicious, and here are some instructions on how to make them.

Filling Mixture:

• 2 lbs ground pork
  
• I whole boiled cabbage cut into small pieces, water drained or patted off
  
• A couple handfuls of bean sprouts (water taken out) and chopped
• Three sprigs of green onion finely chopped
• An inch or so of freshly chopped ginger (FINELY chopped!!!)
• 2-3 garlic cloves finely chopped
• 2 tbs sesame oil
  
• 2 tbs soy sauce (Or more, depending on taste)
• 1 egg
  

Mix all the ingredients together. You can buy wanton/dumpling wraps at most grocery stores (round ones are easier to wrap). Put a tablespoon or so of filling in each wrap, fold, and seal with water.

Heat oil in a wok. Fry one side until brownish then turn each dumpling over, then add a little water (it will steam considerably) and cover with lid and let steam for about five minutes until done. (Or you can move them to a different pan with water and cover and steam.) Check one to make sure the meat is cooked.

They're good on their own, but also with a little sauce. Mix soy sauce, sesame oil, chopped garlic and ginger, dark or rice vinegar, squeezed lime, and a little bit of sugar (and hot sauce, if you're daring) for a dipping sauce.

**Variations include replacing pork with shrimp or cabbage for celery. My school chefs liked to put a little chicken bouillon in the filling as well. Many, many thanks to Jeanette for this recipe!**