Classic Pork and Napa Cabbage Jiaozi

Ingredients

• 1 pound Ground pork (70% lean, 30% fat)
• 3 cups Napa cabbage, finely minced
• 1 teaspoon Kosher salt (for cabbage)
• 1 tablespoon Fresh ginger, grated
• 3 pieces Garlic cloves, minced
• 4 stalks Green onions, finely chopped
• 2 tablespoons Light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon Toasted sesame oil
• 0.5 teaspoon White pepper powder
• 50 sheets Round dumpling wrappers
• 0.5 teaspoon Chicken bouillon powder(optional)

Instructions

1. 1

   Place the minced cabbage in a bowl, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

2. 2

   Squeeze the cabbage firmly with your hands or a cheesecloth to remove as much liquid as possible; discard the liquid.

3. 3

   In a large mixing bowl, combine the ground pork, ginger, garlic, green onions, soy sauce, rice wine, sesame oil, and white pepper.

4. 4

   Stir the pork mixture vigorously in one direction for 3-5 minutes until it becomes a sticky, cohesive paste.

5. 5

   Fold the squeezed cabbage into the pork mixture until evenly distributed.

6. 6

   Place a tablespoon of filling in the center of a wrapper, moisten the edges with water, and fold into a crescent shape with pleats.

7. 7

   Bring a large pot of water to a boil and drop the dumplings in, stirring gently to prevent sticking.

8. 8

   When the water boils again, add a cup of cold water; repeat this three times until the dumplings are plump and floating, then drain and serve.