1 T. salt
1 pound lean ground pork
3 T. light soy sauce
2 T. dry sherry (may substitute water)
1 t. freshly ground ginger or ginger (I use Gourmet Garden ginger in the tube in the produce aisle)
½ t. white pepper, optional
1 T. sesame oil
1 T. green onion
1 T. cornstarch
1 egg white
1 (1 pound) package round dumpling wrappers (found in Asian grocery stores)
Place cabbage in a colander over a bowl and sprinkle with salt. Let sit for 30 minutes.
Meanwhile, in a medium bowl, mix together salt, pork, soy sauce, sherry, ginger, pepper, sesame oil, sugar, green onion, cornstarch and egg white. (Some Chinese cooks advise stirring the filling only in one direction.) Cover with plastic wrap and refrigerate while cabbage finishes draining.
Squeeze excess water from cabbage by hand. Add to pork and mix well.
To assemble dumplings, pour a little water in a bowl. Hold a dumpling skin in the palm of your hand and spoon over 1 tablespoon of filling in the center. Moisten the edges of the dumpling skin, and fold into a crescent shape. Make sure the dumplings are well sealed or they will lose their filling while they cook!
Fill a large stockpot about halfway with water, and bring to a rolling boil. Add the dumplings (you may need to cook in batches.) When water boils again, add a little cold water to lower the temperature. Repeat. When dumplings boil, for the third time, they are done. (They will float to the surface and the skins will look translucent.)
You can also fry the dumplings up with canola oil. We usually boil some dumplings and fry a bunch of other dumplings.
Note: Round dumpling wrappers are available in the refrigerated section of the Chinese market. Use these instead of square wonton wrappers, which have a different thickness and texture.
Serve with Sesame-Soy Dipping Sauce
Sesame Soy Dipping Sauce
½ c. soy sauce
4 T. sesame oil
two dashes vinegar
2 t. chili paste, optional
crushed red pepper flakes
In a bowl, combine all ingredients and mix well. Serve in individual dipping bowls.