Pork, Chive, and Cabbage Dumplings

Ingredients

Filling

• 1 lb ground pork
• 1 cup chinese chives or green onions
• 2 cups napa cabbage
• 1 tsp fresh ginger
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp shaoxing rice wine or dry sherry
• 1.5 tsp salt
• 1/4 tsp white pepper
• 1 tsp cornstarch

Wrappers

• 2 cups all-purpose flour (for homemade)
• 1/4 tsp salt (for homemade)
• 3/4 cup boiling water (for homemade)
• 40 pieces store-bought dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions

1. Finely chop the cabbage and place it in a colander. Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out moisture. Squeeze out excess water and set aside.
2. In a large bowl, combine ground pork, chives, ginger, garlic, soy sauce, sesame oil, rice wine, remaining 1/2 teaspoon salt, white pepper, and cornstarch. Mix well, then fold in the drained cabbage until evenly incorporated. Cover and refrigerate for 30 minutes to let flavors meld.
3. If making wrappers from scratch: In a bowl, mix flour and salt. Gradually add boiling water while stirring, then knead into a smooth dough (about 5-10 minutes). Cover and rest for 30 minutes. Divide into 4 pieces, roll each into a 1-inch log, and cut into 10-12 pieces. Roll each piece into a 3-4 inch thin circle. (Alternatively, use store-bought dumpling wrappers.)
4. Place 1 tablespoon of filling in the center of each wrapper. Wet the edges with water, fold in half, and pleat the edges to seal tightly, ensuring no air pockets.
5. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer (work in batches if needed) and fry for 2-3 minutes until bottoms are golden brown.
6. Pour 1/2 cup water into the skillet, cover immediately, and steam for 5-7 minutes until wrappers are translucent and filling is cooked through. Uncover and cook 1-2 more minutes to crisp bottoms if needed.
7. Transfer to a plate and serve hot with dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili oil to taste.