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1
Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside.
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2
Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result).
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3
Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well.
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4
Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings.
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5
Heat a large skillet over high heat until it is hot. Add the peanut oil (you may need to use more than 1 T) and place the dumplings, flat side down in the pan. Turn down the heat and cook about 2 minutes or until they are lightly browned (you do not need to turn these over). (You may need 2 skillets). Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. Uncover the pan and continue cooking another 2 minutes. Remove the dumplings to a serving platter and serve with the Dipping Sauce.
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6
Dipping Sauce:
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7
Mix all ingredients together. Taste for seasoning and correct if necessary. (The amounts given are approximate, as I normally eye-ball it).
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8
NOTE: Though the authentic recipe uses pork, I have used chicken breast as well which I ran through the food processor.
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9
The serving size of 4-5 is approximate because it all depends if you serve this as an appetizer versus a main meal.
