Categories: chinese, dumplings, pork

Ingredients

• 1 pound well-ground, fatty pork
• 1 pound Napa cabbage
• 1 tablespoon fresh grated ginger
• 2 tablespoons water
• 2 scallions
• 4 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine or sherry
• 2 teaspoons sesame oil
• 1 teaspoon fine salt
• Pinch of white pepper
• 1 package frozen dumpling wrappers

Directions

1. Place the pork in a large bowl and cover.

2. Bring a large pot of water to boil and add the cabbage; blanch until just wilted. Remove cabbage to strainer, press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice.

3. Place grated ginger in a small bowl; cover with water and let steep for a few minutes.

4. Mince scallions, and add to the bowl with the pork.

5. Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer.

6. Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.

7. Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.

8. Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling and seal.

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