INGREDIENTS
1 lb. ground pork (preferably corsely ground pork butt)
1 cup finely chopped scallions
3 TB soy sauce
1 TB grated fresh ginger
½ lb. Chinese Napa cabbage, finely chopped
1 1 lb. package of gyoza (round dumpling) wrappers
Soy- Ginger Sauce (see below)
PREPARATION
In a large bowl: combine the pork, scallions, soy sauce, sesame oil and fresh ginger. Mix well.
Add cabbage and combine thoroughly.
Do not combine all at once - you should add cabbage after all other ingredients are combined.
Making the dumplings:
- Place one dumpling wrapper on flat surface and place one slight tablespoon of filling in the center.
- Moisten edges of the wrapper with a little water, then fold wrapper over the filling to form a half-moon shape.
- Pinch center together first, then stand the dumpling up on edge and pleat one of the sides of the half moon twice - halfway between the outer edge and the center. Pleat the other side in the same manner and leave the dumpling standing up.
- Stand the finished dumplings on a baking sheet lined with wax paper - do not allow the sides of the dumplings to touch or they will stick together.
- Repeat using the remaining wrappers and pork filling
The dumplings can be made in advance and frozen for up to a couple of months in double, ziplock freezer bags. But they are best if cooked immediately - either boiled or pan fried.
Serve hot with the Ginger Soy Sauce on the side.
GINGER SOY SAUCE
¼ cup soy sauce (preferably Chinese)
¼ cup Chinese black vinegar (you may substitute balsamic if you cannot find black vinegar)
2 TB water
1 TB fresh ginger, finely chopped or julienned
