Skinless Dumpling

• Dipping Sauce
• 2 Garlic Cloves, sliced
• 1 teaspoon Ginger, Minced
• 2 Green OnionTops, Sliced
• 1/4 cup Tamari, Liquid Aminos or Soy Sauce
• 1 tablespoon White Vinegar
• 1/4 cup Water
• 1/2 teaspoon Sesame Oil
• Dumpling
• 1 cup Cabbage
• 1 tablespoon Coconut Oil
• 1 tablespoon Ginger
• 3 Garlic Cloves
• 1/2 cup Shitake Mushrooms
• 3 Green Onion
• 4 teaspoons Tamari, Liquid Amino Or Soy Sauce
• 1 teaspoon Fish Sauce
• 1 tablespoon White Vinegar
• 1 pound Pork, Ground
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Salt

1. Dipping Sauce:rnCombine Water, Tamari, Vinegar and Sesame oil with the ginger, garlic and green onions. Let sit so the flavors will combine.
2. Dumplings:rnFinely chop one cup of cabbage and place in a small bowl. Coat lightly with salt and let it sit. Savoy works great but any cabbage will do.
3. Mince the garlic and ginger. rnSeparate the green onions white part from green, and roughly chop.rnRemove stems from the Shitake and roughly chop.
4. Heat coconut oil in pan on medium heat. Add the white portions of the onions, garlic, ginger, mushrooms and cabbage and cook, stirring frequently for 5 minutes. rnAdd in Tamari, fish sauce, and vinegar. Stir well and remove from heat.
5. In a large bowl:rnCombine the ground pork with the garlic, ginger, mushroom mix, the tops of the green onions, salt and sesame oil.rnMix well and place in the refrigerator for 1 hour.
6. Heat a large griddle on medium high heat and add your fat of choice to the surface.rnForm the meat mixture into small"football" shapes and place on griddle.rnCook for 2-3 minutes per side, in batches if needed.rnServe with the cooled dipping sauce.

dipping sauce, garlic, ginger, green oniontops, aminos, white vinegar, water, sesame oil, cabbage, coconut oil, ginger, garlic, shitake mushrooms, green onion, amino, fish sauce, white vinegar, sesame oil, salt

Taken from food52.com/recipes/21785-skinless-dumpling (may not work)