Pork and Cabbage Jiaozi (Dumplings)

Ingredients

• 40 round dumpling wrappers
• 1 lb ground pork
• 2 cups napa cabbage, finely chopped and salted
• 2 scallions, minced
• 1 tbsp ginger, minced
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 1 egg
• Black vinegar and chili oil, for dipping

Instructions

1. 1Salt the chopped cabbage, let sit 10 minutes, then squeeze out as much liquid as possible.
2. 2Mix ground pork with cabbage, scallions, ginger, soy sauce, wine, sesame oil, and egg until sticky.
3. 3Place a spoonful of filling in the center of each wrapper.
4. 4Wet the edges with water, fold in half, and pleat to seal tightly.
5. 5Bring a large pot of water to a boil and boil dumplings in batches until they float, about 4-5 minutes, or pan-fry in oil until crisp on the bottom then steam with a splash of water.
6. 6Serve hot with black vinegar and chili oil for dipping.

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