Chinese Fried Pork and Cabbage Dumplings With Homemade Wrappers (guo tie)
"Nice fatty pork keeps things moist, while cabbage acts much in the way that breadcrumbs work in meatloaf or meatballs: it physically impedes the pork muscly proteins from binding too tightly with each other, ensuring that the filling stays tender without shrinking. How many times have you bitten into a restaurant dumpling only to find a big empty sack of skin with a tiny meat nugget hiding out in the corner? That won't happen with these...."
INGREDIENTS
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For the Dough:
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2 cups (10 ounces) all-purpose flour
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1 cup boiling water
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For the Filling:
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1/2 pound napa cabbage (about 1/2 a small head), roughly chopped
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1 teaspoon kosher salt
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2 scallions, roughly chooped
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1/2 pound fatty ground pork
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2 teaspoons soy sauce
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1 tablespoons Shaoxing wine
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2 teaspoons sugar
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For the Dipping Sauce:
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2 tablespoons soy sauce
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2 tablespoons Chinkiang vinegar (or rice vinegar)
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1 teaspoon sugar
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1 tablespoon finely sliced scallion greens
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1 teaspoon ginger, grated on a microplane
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To Cook:
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Vegetable oil
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