Ingredients (Makes ~60 dumplings or 4 servings)

Base
1.5 lb ground pork
1 lb napa cabbage (About ½ a medium head; will shrink after salting and squeezing)
4-5 stalks green onion, finely sliced
½ cup cilantro, finely chopped

Seasoning
2 tbs. Light soy sauce
½ tbs. Dark soy sauce
1 ½ tbs. Xiaoxing wine
1 ½ tbs. Toasted Sesame oil
1 ½ tbs. Ginger, grated
1-2 cloves garlic, minced
1 ¼ tsp. Salt
½-1 tsp. White pepper
½ tsp. Sugar
1 egg
1-2 tbs. Cornstarch

Method

1. Finely chop the napa cabbage and toss it with 1 teaspoon of salt. Let it sit for 10 to 15 minutes, then squeeze out as much liquid as possible. This helps prevent the dumplings from becoming watery or bursting during cooking.

2. In a large bowl, combine the ground pork, squeezed cabbage, green onions and cilantro. Add all of the seasonings.

3. Mix the filling in one direction (clockwise) for 1 to 2 minutes, until it becomes slightly sticky and cohesive.

4. If the mixture seems dry, add 1 to 2 tablespoons of water and mix again. If it seems too wet, add ½ to 1 tablespoon of cornstarch.

5. Use standard dumpling wrappers (3 to 4 inches). Place about 1 tablespoon of filling in the centre of each wrapper and seal the edges with a little water.

6. Before turning on the stove, add a bit of oil in a frying pan and arrange the dumplings in a single layer. Pour in about ¼ cup of water to start, then add more as needed. Add enough water for the wrappers to turn translucent as they cook. Cook for about 8 to 10 minutes in medium heat (or 355°F on the BOSCH 800 Induction stove top).