Pork and Cabbage Dumplings

INGREDIENTS

1 pound Napa Cabbage

1 pound ground pork

3 scallions, chopped

2 T ginger, chopped, fresh

2 T garlic, chopped, fresh

1/3 cup water

DIPPING SAUCE

1 T sesame oil

1 teaspoon salt

3 T soy sauce ( I prefer low sodium)

Hot bean paste to taste

1 package dumpling wrappers

INSTRUCTIONS

• Wash your vegetables thoroughly and drain well. 
• Chop vegetables finely. 
• In a large bowl, stir together the vegetables, meat,  sesame oil, salt, soy sauce, and 1/3 cup water.  Place in food processor and give a few pulses to achieve a finer ground consistency- similar to meatballs. 
• Set up your dumpling station with a parchment-lined sheet pan, a small bowl of water and the dumpling wrappers.
• To make a dumpling, dampen the edges of the circle with a bit of water. Put a heaping teaspoon of filling in the middle. Fold the dough in half and pinch the dough together at the top. Make two folds on each side, creating a fan-like appearance. Continue until you have filled all of the wrappers, being careful to not allow the dumplings to touch each other.
• You may steam, boil or pan-fry the dumplings. They are cooked when the skins are cooked through, but al dente. If using a bamboo basket, line the bottoms with parchment to avoid sticking.
• Pan-fried is delicious too! Heat oil in a  non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Add enough water to barely cover the dumplings. Reduce heat to medium and allow them to finish cooking. Once the water evaporates, remove the cover and allow the dumplings to cook until they are brown and slightly crisp. 
• Serve with chili sauce, soy sauce or your choice of dipping sauce.

Recipe makes about 4 dozen.