1 lb. pork (82/20 mix)
3 Tb vegetable or olive oil
½ sweet onion, minced
2 green onions, chopped
1 TB freshly grated ginger
1 TSP garlic, minced
2 TSP sesame oil
2 TB soy sauce
2 ½ cups Napa cabbage, chopped finely
In a large skillet heat the vegetable oil over medium low heat. Add the onion and cook until softened. Next add the grated ginger and garlic to the pan. Cook about 309 seconds. Add the pork and break it up with a spoon as it cooks. You want it to be small and uniform in size. Once the pork is cooked through and no longer pink, add the cabbage, sesame oil, and soy sauce. Taste the mixture. You may need to season with some salt.
If you have a lot of liquid in the pan, strain the mixture to remove most of the liquid before filling the dumplings.
Let cool slightly. To fill the wrappers, place about 1 TB of the mixture in the middle, wet the dumpling wrapper around the edge. Pinch the wrapper in the center and then press three pleats on each side to close. Go over the top and squeeze to make sure it is completely sealed. Set on a parchment lined cookie sheet with the pleats facing up and making a flat bottom.
To steam use a large skillet and fill with water, place a lined bamboo steamer over simmering water. (The steamer should be lined with cabbage leaves to prevent sticking)
Steam 7 – 10 minutes, until the wrappers are very soft.
To pan fry, place 3 Tb of oil in the bottom of a 12” skillet, heat to medium. Add the dumplings to the pan, flat side down. Fry until lightly brown on the bottom, about 4 minutes. Add ½ cup water to the pan and quickly cover with a lid. Steam the dumplings 3 – 4minutes. When almost all of the water has evaporated, remove the lids and continue cooking 2 – 3 minutes until all water has evaporated. Serve with dipping sauce.