0.5 lb ground pork

5 – 6 dried shiitake mushrooms (or fresh)

1 ½ cups finely chopped Chinese cabbage (Napa cabbage)

½ tsp salt

¼ cup garlic chives, finely chopped

2 tsp light soy sauce

1 1/2 tsp Chinese wine + ½ tsp sesame oil*

¼ tsp white pepper

1 garlic clove, minced

½ tsp grated fresh ginger

To cook:
30 – 35 round dumpling wrappers, 1/2 cup water per batch, 4 – 6 tsp vegetable oil

Soak mushrooms in boiling water for 20 min, squeeze out excess water then finely chop.

Mix cabbage with salt, leave 15 min, squeeze out excess water.

Mix together all Filling ingredients with hands.

Dip finger in water and run around the edge of half the wrapper. Wrap 1 heaped tablespoon of filling. The finished dumpling should be slightly curved, pleats on top.

Heat 2 tsp oil in a non-stick pan over medium-high heat. Place 8 – 10 dumplings in the pan, press down to flatten base, cook 2 min until the base is golden.

Add ½ cup water, put the lid on, leave 7 min. Remove lid, most water should be gone, leave on stove until all water is gone and dumpling base becomes crispy again.

Remove from pan and serve with sauce.

Sauces: Soy sauce + chili oil or paste, soy sauce + Chinese black vinegar or normal white vinegar, soy sauce with sriracha.