-
1
In a small saucepan bring the broth to a boil over high heat.
-
2
Boil on high heat, uncovered , 5 to 10 minutes, or until the broth is reduced to about 1/4 cup.
-
3
Pour the broth into a small bowl and refrigerate until firm.
-
4
Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes.
-
5
Place 2 cups flour in a medium bowl.
-
6
Add the hot water and stir until the mixture begins to pull away from the sides of the bowl.
-
7
Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough.
-
8
Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth.
-
9
Cover with a slightly damp cloth and allow to rest for 1 hour.
-
10
Trim 1/4 inch from the stem end of each cabbage leaf and discard.
-
11
Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds to make about 8 cups.
-
12
Add salt and toss to combine.
-
13
Transfer the cabbage to a colander and drain.
-
14
About 1 cup of liquid will be released, especially if you squeeze the cabbage from time to time.
-
15
In a medium bowl, combine the pork, scallions, 1 tablespoon minced ginger, soy sauce, sesame oil, 2 teaspoons vegetable oil, rice wine, and sugar.
-
16
Set aside.
-
17
After the dough has rested, continue kneading 5 more minutes on a lightly floured surface.
-
18
The dough should be elastic, smooth and not sticky.
-
19
Roll the dough into an even rope about 15 inches long.
-
20
Cut the rope into 1/2-inch pieces to form about 30 pieces.
-
21
Roll each piece into a ball.
-
22
Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner.
-
23
Cover all unused dough with a slightly damp cloth.
-
24
The chicken broth should be firm by now.
-
25
Roughly chop the broth into bite-sized pieces.
-
26
Refrigerate until ready to use.
-
27
Squeeze any excess moisture from the cabbage.
-
28
The cabbage should have the appearance of having been cooked.
-
29
Add the cabbage and chopped chicken broth to the pork mixture.
-
30
Place about 2 teaspoons of pork in the center of each round of dough.
-
31
Fold in half to form a half-moon, and pinch one end of the half-moon together.
-
32
Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the other end of the dough to seal the dumpling.
-
33
If necessary, brush a little water to help the dough stick together.
-
34
Dust each dumpling lightly with flour.
-
35
Stand each dumpling so the rounded edge is upright.
-
36
Heat a 14-inch flat-bottomed wok or skillet over medium-high heat until hot but not smoking.
-
37
Add 1 tablespoon oil, and carefully add 8 dumplings, rounded-side up, about 1/2 inch apart.
-
38
Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok.
-
39
Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes.
-
40
Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated.
-
41
The dumplings should be served immediately.
-
42
Place the vinegar and the remaining shredded ginger in little condiment dishes and serve with the dumplings.
-
43
Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.
