Chinese meat dumplings

Serves 4

DUMPLINGS

	Cornstarch (for sprinkling)
5	cups Napa cabbage, cored and finely chopped
1	teaspoon salt
2 1/2	tablespoons soy sauce
2	tablespoons toasted sesame oil
1 1/2	tablespoons rice wine
1 1/2	inches fresh ginger, finely chopped
1	tablespoon cornstarch, or more as needed
1	pound lean ground pork
2	cups finely chopped fresh Chinese garlic chives
50	dumpling wrappers or gyoza skins

1. Sprinkle a baking sheet with cornstarch.

2. In a large bowl, layer the cabbage with the salt; set aside for 30 minutes. With your hands, squeeze as much water as possible out of the cabbage.

3. In a small bowl, combine the soy sauce, sesame oil, rice wine, ginger, and 1 tablespoon of cornstarch.

4. In another bowl, combine the cabbage, pork, chives, and soy mixture. Stir well. If the mixture seems loose, add another teaspoon of cornstarch.

5. Set a dumpling wrapper or gyoza skin on the counter. Place 1 teaspoon of the filling in the center. Fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin and use the thumb and index finger of one hand to form small pleats along the outside edge of the skin. The inside edge of the dumpling should curve in a semicircular fashion to conform to the shape of the pleated edge. Place the sealed dumplings on the baking sheet. Continue filling the remaining dumplings.

6. Bring a large pot of water to a boil over high heat. Add half the dumplings, stirring gently so they don't stick together. When the water returns to a boil, simmer the dumplings for 5 minutes. Use a slotted spoon or a strainer with a long handle to remove the dumplings from the pot. Cook remaining dumplings in the same way.

DIPPING SAUCE

3/4	cup soy sauce
2	inches fresh ginger, finely shredded
1/4	cup water
3	tablespoons Chinese black vinegar or Worcestershire sauce

1. In a bowl, combine the soy sauce, ginger, water, and vinegar or Worcestershire. Stir well.

2. Transfer to a serving dish. Adapted from Nina Simonds