Taiwanese Dumplings

• 2 heads napa cabbage, finely chopped
• 1 bunch cilantro, chopped
• 2 pounds ground pork
• 2 egg whites
• 3 jalapeno peppers, minced
• 1 (2 inch) piece ginger root, peeled and minced
• 1 tablespoon sesame oil
• salt and ground black pepper to taste
• 3 (16 ounce) packages potsticker wrappers, or more as needed

1. Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
2. Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
3. Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
4. Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
5. Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.

cabbage, cilantro, ground pork, egg whites, peppers, ginger root, sesame oil, salt, potsticker wrappers

Taken from www.allrecipes.com/recipe/257372/taiwanese-dumplings/ (may not work)