Ingredients
3 3/4 cups Ground Pork
5 cups Minced Cabbage
1/2 cup Minced Ginger
1/4 cup Minced Garlic
30 sprigs Scallions
2 1/2 cups Soy sauce
240 pieces Dumpling Wrapper
5 Egg
1 1/4 tablespoon Veg Oil
1 1/4 cups White Vineger
Preparation
Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
