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1
Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly.
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2
Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
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3
Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 1/2 tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch.
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4
Stir vigorously to combine evenly.
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5
Place a teaspoon of the filling in the center of a dumpling skin.
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6
Moisten the edge of the skin with a little water.
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7
Fold skin over to make a semicircle (opened edges should be up).
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8
Use the thumb and index finger to form small pleats along one edge.
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9
Press the other edge against it to seal.
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10
Or simply press the edges together, without the pleats.
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11
Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
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12
In a large pot, heat 3 quarts of water until boiling.
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13
Add half the dumplings, stir and return to the boil.
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14
Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon.
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15
Bring the water back to a boil, add the remaining dumplings and cook as above.
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16
Mix the 1/2-cup soy sauce and chopped garlic to make a dipping sauce.
