Jiao Zi (Dumplings)

Ingredients

• •1 1/2 cups finely minced Chinese cabbage 1 tsp salt
• •3/4 pound ground pork
• •1 cup finely minced Chinese garlic chives, leeks, or scallion greens
• •Dumpling Seasoning:
• •2 tablespoons soy sauce
• •1 tablespoon rice wine, such as shaohsing
• •2 tablespoons sesame oil
• •1 1/2 teaspoons minced ginger
• •1 1/2 teaspoons minced garlic
• •Dipping Sauce I:
• •1/2 cup soy sauce
• •3 tablespoons Chinese black vinegar or Worcestershire sauce
• •Dipping Sauce II:
• •1/2 cup soy sauce
• •2 Tablespoons Chinese Black vinegar or Worcestershire sauce
• •1 Tablespoon chili oil or chili paste with garlic

Directions

1. 1Place the minced cabbage in a large mixing bowl, add the salt, toss lightly to mix evenly, and let sit for 30 minutes. Take a handful of minced cabbage and squeeze out as much water as possible. Place the cabbage in a mixing bowl. Squeeze out all the cabbage and discard water. Add the pork, minced chives, and dumpling seasoning. Stir vigorously in to combine the ingredients evenly. If the mixture seems loose, add 2 tablespoons cornstarch to bind it together.
2. 2Place a heaping tablespoon of filling in the center of each dumpling skin, and fold the skin over to make a half-moonshape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; with the other hand, press the two opposite edges of the skin together to seal. The inside edge of the dumpling should curve in a semi-circular fashion to conform to the shape of the pleated edge. Place the sealed edge dumplings on a baking sheet that has been lightly dusted with cornstarch or flour.
3. 3In a large wok or pot, bring about 3 quarts of water to a boil.Add half the dumplings, stirring immediately to prevent them from sticking together, and heat until the water begins to boil. Add 1/2 cup cold water and continue to cook over high heat until the water boils. Add another 1/2 cup cold water and cook until the water boils again. Remove and drain. Cook the remaining dumplings in the same manner
4. 4Serve the cooked dumplings with one or both of the dipping sauces: