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1
In a large bowl, combine the pork, scallions, soy sauce, sesame oil and gingerroot.
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2
Mix well so that the flavors will penetrate the meat.
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3
Then add the cabbage and mix until all the ingredients are thoroughly combined.
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4
The filling will not taste right if you try to combine all the ingredients at once.
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5
Place 1 dumpling wrapper on a plate or a board.
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6
Place 1 scant tablespoon of pork mixture in the center.
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7
Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half-moon shape.
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8
Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half-moon twice, halfway between the outer edge and the center.
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9
Pleat the other side in the same way and leave the dumpling standing up.
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10
Stand the finished dumplings on a baking sheet lined with wax paper.
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11
Do not allow the sides of the dumplings to touch each other, or they will stick together.
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12
Repeat, using the remaining dumpling wrappers and pork filling.
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13
The dumplings can be made in advance and frozen for up to 3 months, or they may be cooked immediately, either boiled or pan-fried.
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14
Serve hot, with Soy-Ginger Sauce on the side.
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15
*If you cannot get napa cabbage, substitute green cabbage.
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16
Because it is not as moist as the Chinese cabbage, add 2 tablespoons of water to the pork filling before incorporating the cabbage.
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17
Combine all the ingredients in a small bowl.
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18
Mix thoroughly and serve.
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19
This sauce will keep for up to a week in the refrigerator, without the gingerroot.
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20
Add the gingerroot when ready to serve.
