Northern-Style Dumplings

• 4 cups finely minced Napa cabbage
• 1 teaspoon salt
• 1 pound lean ground pork butt
• 2 cups finely minced Chinese garlic chives (if unavailable, substitute 1 1/2 cups chopped leeks and 1 tablespoon minced garlic)
• 2 1/2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 1/2 tablespoons Chinese rice wine or sake
• 1 1/2 tablespoons minced ginger root
• 1 1/2 tablespoons cornstarch
• 50 dumpling skins (also called gyoza skins)
• 1/2 cup soy sauce
• 1 tablespoon chopped garlic

1. Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly.
2. Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
3. Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 1/2 tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch.
4. Stir vigorously to combine evenly.
5. Place a teaspoon of the filling in the center of a dumpling skin.
6. Moisten the edge of the skin with a little water.
7. Fold skin over to make a semicircle (opened edges should be up).
8. Use the thumb and index finger to form small pleats along one edge.
9. Press the other edge against it to seal.
10. Or simply press the edges together, without the pleats.
11. Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
12. In a large pot, heat 3 quarts of water until boiling.
13. Add half the dumplings, stir and return to the boil.
14. Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon.
15. Bring the water back to a boil, add the remaining dumplings and cook as above.
16. Mix the 1/2-cup soy sauce and chopped garlic to make a dipping sauce.

cabbage, salt, lean ground pork butt, chinese garlic, soy sauce, sesame oil, chinese rice wine, ginger root, cornstarch, soy sauce, garlic

Taken from cooking.nytimes.com/recipes/6251 (may not work)