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1
To make the filling, put the cabbage in a bowl and toss with the 1/2 teaspoon salt.
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2
Set aside for about 15 minutes to draw excess moisture from the cabbage.
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3
Drain in a mesh strainer (the cabbage could fall through the large holes of a colander), flush with water, and drain again.
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4
To remove more moisture, squeeze the cabbage in your hands over the sink, or put on a cotton kitchen towel (not terry cloth) and wring out the moisture over the sink.
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5
You should have about 1/2 cup firmly packed cabbage.
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6
Transfer the cabbage to a bowl and add the ginger, Chinese chives, and pork.
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7
Use a fork or spatula to stir and lightly mash the ingredients so that they start coming together.
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8
In a small bowl, stir together the remaining scant 1/2 teaspoon salt, the white pepper, chicken stock, soy sauce, rice wine, canola oil, and sesame oil.
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9
Pour these seasonings over the pork and cabbage mixture, then stir and fold the ingredients together.
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10
Once the pork has broken up, briskly stir to blend the ingredients into a cohesive, thick mixture.
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11
There should not be any visible large chunks of pork.
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12
To develop the flavors, cover and set aside at room temperature for 30 minutes.
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13
You should have about 2 cups of filling.
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14
(The filling can be prepared 1 day ahead and refrigerated.
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15
Bring it to room temperature before assembling the dumplings.)
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16
In the meantime, make 16 wrappers from half of the dough.
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17
Aim for 3 1/4-inch-diameter wrappers (see page 24).
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18
Before assembling the dumplings, line a baking sheet with parchment paper.
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19
(If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.)
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20
For each dumpling, hold a wrapper in a slightly cupped hand.
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21
Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, porfork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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22
Then fold, pleat, and press to enclose the filling and create half-moons, pea pods, big hugs, or pleated crescents (see pages 26 to 29).
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23
Place the finished dumpling on the prepared baking sheet.
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24
Repeat with the other wrappers, assembling the dumplings and spacing them a good 1/2 inch apart on the baking sheet.
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25
Keeping the finished dumplings covered with a dry kitchen towel, form and fill the wrappers from the remaining dough.
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26
Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator.
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27
(For longer storage, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.)
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28
To cook the dumplings, half-fill a large pot with water and bring to a boil over high heat.
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29
Add half the dumplings, gently dropping each one into the water.
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30
Nudge the dumplings apart with a wooden spoon to keep them from sticking together and/or to the bottom of the pot.
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31
Return the water to a simmer and then lower the heat to maintain the simmer and gently cook: a hard boil can make a dumpling burst.
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32
Cook the dumplings for about 8 minutes, or until they float to the surface, look glossy, and are puff ed up and a tad translucent.
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33
Use a slotted spoon or skimmer to scoop up the dumplings from the pot, a few at a time, pausing the spoons motion over the pot to allow excess water to drip back down before putting the dumplings on a serving plate.
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34
Cover the plate with a large inverted bowl to keep the dumplings warm.
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35
Return the water to a boil and cook the remaining dumplings.
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36
When done, return the first batch to the hot water to reheat for a minute or two.
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37
There is no need to reboil.
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38
Serve the hot dumplings immediately, placing the serving plate in the middle of the table for people to reach to or pass along.
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39
Serve the soy dipping sauce either in a communal bowl with a spoon for people to help themselves or divided up among individual rice bowls or large dipping sauce dishes.
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40
To eat, pick up a dumpling with chopsticks (you can stab it if you like) and dip or roll it in the dipping sauce.
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41
Getting an assist from a soup spoon or the rice bowl, deliver the dumpling to your mouth with the chopsticks.
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42
If there are juices inside, theyll spill out into the spoon or bowl when you bite into the dumpling.
