• 230g napa cabbage (about 1/4 head) + extra leaves for lining the steamer
• 230g ground pork
• 1/2 cup (26g) chopped garlic chives
• 1/2 bunch scallions (green and white parts), finely chopped
• 1 large garlic clove, finely chopped
• 1 (1”/2,5cm) knob fresh ginger, grated
• 1/2 teaspoon Asian sesame oil
• 3 tablespoons soy sauce

For the dipping sauce:

• 1/4 cup (57ml) soy sauce
• 1 teaspoon thinly sliced scallions (white part only)
• 2 tablespoons rice vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon toasted sesame seeds

Directions

To make the filling: 

1. Chop the cabbage coarsely, and transfer it to a food processor.
2. Pulse until the cabbage is finely chopped, but not puréed.
3. Remove the cabbage, wrap it in a kitchen towel, and squeeze it to remove any excess liquid.
4. Transfer the cabbage to a large bowl and stir in the pork, garlic chives, scallions, ginger, ginger, soy sauce, and sesame oil. To taste for seasoning, poach or fry a small amount of the filling, and adjust the seasonings to your liking.

To shape the dumplings:

1. Holding a dumpling wrapper flat in your hand, place 2 teaspoons of the filling in the center of the wrapper.
2. Wet the edges of the wrapper and fold the dumpling in half to form a half-moon shape, pressing out the air as you seal the dumpling.
3. Use your fingers to pinch pleats around the edge of the half circle. Repeat until all the filling is used.

To cook the dumplings (here are the 3 different ways to cook your dumplings):

1. Boil: It is the most traditional way to cook them. Bring a large pot of water to a slow boil. Add the dumplings and cook until they float to the surface. Add about a cup of cold water. When the water returns to a boil, add another cup of cold water. When the dumplings float to the surface again, use a slotted spoon to remove them to a platter.
2. Steam: Pour about 2 inches (50ml) of water into a wide pot or a wok, and bring to a boil. Arrange the dumplings in a single layer in a bamboo steamer lined with extra napa cabbage leaves or parchment paper. Cover the steamer, place it in the pot (don’t let the water touch the dumplings), and cook at a low heat for about 5 minutes, until cooked through.
3.  Pan-fry: Heat a nonstick pan over high heat. Add 2 tablespoons vegetable oil and swirl it around; then add the dumplings in one layer without letting them touch. Add enough water to reach halfway up the dumplings. Cover the pan and cook over medium-high heat until all the water has evaporated and the bottoms are browned and crispy.

慢慢吃! Enjoy!