Jiaozi (Dumplings)

Ingredients

• •Ground pork
• •Napa cabbage
• •Garlic chives
• •Ginger
• •Soy sauce
• •Sesame oil
• •Wheat dumpling wrappers

Steps

1. 1Finely chop napa cabbage, sprinkle it with salt, and let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands.
2. 2Combine the cabbage with ground pork, minced garlic chives, grated ginger, soy sauce, sesame oil, and a splash of rice wine, stirring in one direction until the filling turns slightly sticky and cohesive.
3. 3Lay a wheat dumpling wrapper flat in your palm and spoon about a teaspoon of filling into the center.
4. 4Dab the edge of the wrapper with water, fold it in half, and pinch pleats along the seam to seal the dumpling tightly, standing it upright on a floured tray.
5. 5Bring a large pot of water to a rolling boil and drop in the dumplings in batches, stirring gently so they do not stick to the bottom.
6. 6Add a splash of cold water each time the pot returns to a boil, repeating this two more times until the wrappers turn translucent and the dumplings float.
7. 7Alternatively, pan-fry the boiled or raw dumplings in a hot skillet with oil until the bottoms turn deep golden and crisp.
8. 8Lift the dumplings out with a slotted spoon and serve hot with a dipping sauce of black vinegar, soy sauce, and chili oil.