Pork & Cabbage Dumplings

serves 4

6 oz. cabbage, finely minced
1/2 tsp. kosher salt
1/2 tsp. fresh ginger, grated
1/4 cup minced chives
1/3 lb. ground pork
1/8 tsp. ground black pepper
1 Tbsp. soy sauce
2 tsp. Chinese rice wine or dry sherry
1 tsp. sesame oil
1 pkg. dumpling wrappers, defrosted 30 minutes
1 Tbsp. cornstarch
1/2 cup water

Add cabbage to a large bowl and sprinkle with salt. Let sit for 10 minutes. In another large bowl mix the ginger, chives, pork, pepper, soy sauce, rice wine, and sesame oil. Using your hands, squeeze the cabbage dry. Add the dry cabbage to the pork mixture, then fold to mix.

Mix the cornstarch and water in a small bowl. Take one dumpling wrapper in the palm of one hand and spoon a scant tablespoon of the pork mixture onto the middle. Dip one finger of your other hand into the cornstarch water then moisten the top edge of the dumpling wrapper. Bring up the bottom side of the wrapper over the filling, fold, and press to shape into a half-moon to encase. Press the wrapper gently to push out all the air. Place on a parchment-lined baking sheet. As you add dumplings, make sure they do not touch each other on the sheet.

To cook, half-fill a Dutch oven with water and bring to boil. Gently slide in one-third of the dumplings. When water returns to a boil, turn heat to low and gently simmer for 6–8 minutes. Remove with slotted spoon and place on a warm serving plate. Repeat with remaining dumplings. Eat as soon as possible with a side of sauce.