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1
For the dumplings: Pulse the mortadella in a food processor until finely chopped.
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2
Place the mortadella and ground pork in a large mixing bowl.
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3
Add the cornstarch, mirin, sesame oil, shaoxing wine and soy sauce, and sprinkle with salt and pepper.
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4
Mix and incorporate well by hand.
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5
Add the cabbage, onions, ginger, garlic and scallions to the pork mixture and knead well by hand.
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6
Cover the bowl and refrigerate for 20 to 30 minutes to let the flavors meld.
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7
Fill a small bowl with warm water.
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8
To form dumplings, place a tablespoon of the filling inside each dumpling wrapper.
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9
Wet the outer edge with the warm water and seal tightly by forming pleats along one side.
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10
Continue until all the filling is used and formed into dumplings.
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11
Heat 1 tablespoon of sesame oil in a nonstick skillet over medium-high heat and place some dumplings in the skillet without crowding.
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12
After 30 seconds, add hot water to the skillet to cover the dumplings about a quarter of the way up.
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13
Cover the skillet, turn the heat down to medium and let the dumplings steam.
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14
Remove the lid after the water is mostly evaporated, 5 to 6 minutes.
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15
When the skillet is dry, add an additional tablespoon of sesame oil, turn the heat back to medium-high and let the bottom of the dumplings get crispy and brown.
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16
Repeat with remaining dumplings.
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17
For the dipping sauce: Mix together the soy sauce, balsamic vinegar and chili flakes.
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18
Serve with the dumplings.
