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1
In a food processor, fitted with a metal blade, combine the pork, garlic, green onions, water chestnuts, soy sauce, vinegar, sesame oil, sugar, ginger, salt and pepper. Puree until smooth.
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2
Place a dumpling wrapper in the palm of one hand and cup it loosely. Wet the edges of the wrapper with your free finger and then place a generous tablespoon of filling in the center of the wrapper. With your free hand, pinch the wrapper in the middle around the filling, and press the dumpling closed down each side.
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3
Tap the dumpling to flatten the bottom so that it can stand upright. Repeat the process to make the remaining dumplings in the same manner.
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4
STEAM:
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5
Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with spicy sauce.
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6
PAN-FRY:
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7
Heat 1 tbsp of oil in a skillet on medium heat. Arrange the dumplings in the pan and cook until the bottoms are nicely browned. (Cook in batches to avoid dumplings touching each other in the pan).
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8
Knock over the dumplings. Add 1/3 cup of water to the pan. Cover and cook on medium-low heat for five minutes.
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9
Remove cover. If there's still liquid in the pan, continue cooking uncovered until the liquid evaporates.
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10
Transfer to a plate and serve with dipping sauce.
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11
SPICY DIPPING SAUCE
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12
Combine all ingredients (soy, vinegar, chili, sugar and garlic) in bowl and serve with dumplings.
