Chinese Dumplings: Boiled Pork and Cabbage Dumplings

Name: Chinese Dumplings: Boiled Pork and Cabbage Dumplings
Ingredients: 12 ounces napa cabbage leaves, roughly chopped (or regular cabbage); 1 teaspoon kosher salt (or 1/2 teaspoon table salt); 1 teaspoon grated fresh ginger (use microplane grater); 1/4 cup minced Chinese chives or green onions (white and green parts); 2/3 pound ground pork; 1/8 teaspoon ground white pepper (or freshly ground black pepper); 1 1/2 tablespoons soy sauce; 1 tablespoon Chinese rice wine (or dry sherry); 2 teaspoons sesame oil; 1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 30 minutes; for the slurry: 1 tablespoon cornstarch + 1/2 cup water

Chinese Dumplings: Boiled Pork and Cabbage Dumplings was pinched from <a href="http://steamykitchen.com/5849-chinese-boiled-pork-dumplings.html" target="_blank">steamykitchen.com.</a>

"adapted from Asian Dumplings by Andrea Nguyen Salting and squeezing the water out of the cabbage is essential. It prevents your dumplings from being too soggy!..."

INGREDIENTS

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12 ounces napa cabbage leaves, roughly chopped (or regular cabbage)

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1 teaspoon kosher salt (or 1/2 teaspoon table salt)

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1 teaspoon grated fresh ginger (use microplane grater)

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1/4 cup minced Chinese chives or green onions (white and green parts)

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2/3 pound ground pork

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1/8 teaspoon ground white pepper (or freshly ground black pepper)

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1 1/2 tablespoons soy sauce

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1 tablespoon Chinese rice wine (or dry sherry)

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2 teaspoons sesame oil

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1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 30 minutes

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for the slurry: 1 tablespoon cornstarch + 1/2 cup water

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