Pork Jiao Zi Dumplings

Categories: Appetizers, Asian, Dryness Invading the Lungs, Large Intestine Dryness, Pork, Summerheat

jiaozi

Chinese Dumplings

1 large or 2 small zucchini, diced
8 oz. mushrooms, diced
1 green onion, cut fine, include the tops (leeks)
1-2 tsp grated ginger
toasted sesame oil
½ pound ground pork
Salt & pepper to taste
Wonton wrappers
Dipping Sauce
Tamari
White Rice Vinegar
Toasted Sesame Oil
Minced Garlic (to taste)
In a pan, brown ground pork in small amount of sesame oil and a little salt and
pepper. Add zucchini, mushrooms and ginger. Cook until veggies have
expressed water but are not mushy. Remove excess water. Add green onion and
leeks. Cook mixture a bit longer to soften onion slightly. Remove any more
water from pan.
Spoon a small amount (approx. 1 Tbsp) of mixture onto center of wonton
wrapper. Fold wonton wrap, brush with water and press to seal. Set aside on
waxed paper or a plate or tray (anything but paper). Be very careful during this
process to keep wontons as dry as possible.
When wontons are ready, transfer to cook in boiling water. Wontons are
finished cooking when they float. Remove and place into dish. Dip in sauce or
spoon sauce over dumplings. Top with sesame seed or gomasio.

By Jen Drews
TCM Analysis
Salt — cooling, descending, KD; simultaneously softens and tightens
Pepper– warming, LU, stimulates warming flow in body, diaphoretic, protects
from EPI, counters food poisoning and indigestion
Zucchini — cool, LU, overcomes summerheat, diuretic (especially with skin on)
CAUTION  can diminish MJ energy needed for digestion
Mushroom — cooling, sweet, aids in elimination of mucus from LU, antibiotic
properties, increases WBC and therefore immunity, promotes appetite
Green Onion– decreases blood pressure and cholesterol
Leeks — acrid, sour/astringent, LV; counteracts bleeding and diarrhea
(sweating?)
Ginger — Acrid, Warm; LU, SP, ST, releases exterior, warms the MJ, disperses LU
cold, adjusts ying and wei, reduces toxicity from other herbs
Pork — neutral, sweet, salty; KD, SP, ST, moistens dryness, nourishes yin
White Wine Vinegar — sour, bitter; LV, warming, coursing, astringent
Garlic — Acrid, warm, LI, LU, SP, ST; acrid/pungent, promotes circulation and
sweating, moves static blood and food, protects against EPI, eliminates worms,
bad bacteria, yeasts. Used for anything and everything.

Overall Analysis
This recipe includes a variety of flavors and is therefore quite versatile. The
most outstanding aspect of this recipe is that is very oriented to the LU and
exterior. The antibiotic and protective aspects of the dish make it ideal for
change of season illnesses. It can easily be altered to target more specific
diseases, like deeper yin vacuity, summerheat, or yang vacuity.