-
1
Make the pork filling In a small bowl, toss the cabbage with the salt and let stand until wilted, about 10 minutes; drain and squeeze dry.
-
2
In a medium bowl, mix the pork with the cabbage, cornstarch, pepper, scallions, garlic, ginger, tamari and sesame oil.
-
3
Cover the filling and refrigerate until ready to use.
-
4
Make the dipping sauce In a small bowl, whisk the tamari with the vinegar, sesame oil, sugar, garlic, ginger and black pepper.
-
5
Let stand for at least 15 minutes, then strain.
-
6
Make the dough Meanwhile, in the bowl of a food processor, process the flour, sweet rice flour and salt.
-
7
With the machine on, slowly stream in the boiling water until a dough forms.
-
8
Make the dough Divide the dough into 2 pieces and place 1 piece of dough in a resealable plastic bag.
-
9
Roll out the other piece of dough on a flour-dusted piece of parchment paper into a 16-inch rope about 3/4-inches thick.
-
10
Cut the rope into rounds about 3/4 inch wide and put the rounds in the resealable bag.
-
11
Roll out and cut the remaining dough.
-
12
Make the dough Working with one dough round at a time, use the palm of your hand to gently flatten, then roll out to form a circle about 1/16 inch thick.
-
13
Spoon about 1 tablespoon of filling in the center of each wrapper and using your finger, moisten half of the edge with water.
-
14
Fold the dough up and over the filling to form a half moon and pinch or pleat to seal the dumpling completely.
-
15
Place the dumplings on a parchment-lined baking sheet.
-
16
Make the dough Meanwhile, in a large nonstick frying pan with a tight-fitting lid, heat the oil until hot but not smoking.
-
17
Add about half of the dumplings in a single layer and fry over moderately high heat until crunchy and golden, about 3 minutes.
-
18
Carefully pour 1/3 cup of water into the pan and cover immediately.
-
19
Steam the dumplings over moderately low heat until cooked through, about 12 minutes.
-
20
Remove the lid cook over moderately high heat until the water evaporates.
-
21
Cook the remaining dumplings and serve with the dipping sauce.
