Jiaozi - Chinese Dumplings

• 6 cups Chinese (Napa) cabbage, finely chopped
• 1 tsp salt
• 1 lb ground pork
• 2 cups scallions, finely chopped
• 2 1/2 tbs light soy sauce
• 1 tbs Shaoxing rice wine
• 2 tbs roasted sesame oil
• 2 tbs finely chopped ginger
• 1 tbs cornstarch
• 50 rounds of dumpling wrappers
• Zhenjiang vinegar or red rice vinegar for dipping.

1. Put toss cabbage and salt together. Stand for 30 minutes and squeeze all water for the cabbage. Add pork, scallion, soy sauce, rice wine, sesame oil, ginger and cornstarch. Stir until combined and drain off any excess liquid.
2. Place a heaped teaspoon on the filling in the center of each wrapper. Spread a little water along the edge of the wrapper and fold wrapper over. Press to seal. Place dumplings on a baking sheet that has been lightly dusted with cornstarch.
3. Cook dumplings in a large saucepan of boiling water for 8-10 minutes.

chinese, salt, ground pork, scallions, soy sauce, rice wine, sesame oil, ginger, cornstarch, wrappers, vinegar

Taken from www.epicurious.com/recipes/member/views/jiaozi-chinese-dumplings-1252586 (may not work)