Boiled Pork and Napa Cabbage Jiaozi

What you need

• 300 g (10 oz) napa cabbage, finely chopped
• 1 tsp salt, plus a pinch for the filling
• 400 g (14 oz) ground pork, not too lean
• 1 tbsp ginger, finely grated
• 3 scallions, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 60 ml (1/4 cup) cold water
• 1 tbsp toasted sesame oil
• 40 round dumpling wrappers, about 8 cm across, kept covered
• 4 tbsp Chinese black vinegar, for dipping
• 2 cloves garlic, finely grated, for dipping

Method

Restated from the original video

1. 1

   Toss the chopped cabbage with the salt in a bowl and leave for 15 min to draw out its water.

2. 2

   Put the pork, ginger, soy sauce, Shaoxing wine, sugar, white pepper and a pinch of salt in a large bowl.

3. 3

   Stir the pork in one direction with chopsticks, adding the cold water a spoonful at a time, until it turns sticky and holds together, 3-4 min.

4. 4

   Squeeze the cabbage hard in a clean towel to remove as much liquid as possible.

5. 5

   Fold the cabbage, scallions and sesame oil into the pork until evenly mixed.

6. 6

   Have a dish of water and a lightly floured tray ready. Keep the wrappers under a damp towel while you work.

7. 7

   Place a heaped teaspoon of filling in the middle of a wrapper and wet half of the rim with a fingertip.

8. 8

   Fold the wrapper over into a half-moon and press the edges firmly together, pleating the top side if you like. Set it on the tray and repeat with the rest.

9. 9

   Bring a large pot of water to a rolling boil and add about 12 dumplings, stirring gently so they do not stick to the bottom.

10. 10

    When the water returns to a boil, pour in 250 ml (1 cup) of cold water. Repeat this twice more.

11. 11

    Lift the dumplings out once they are puffed and floating after the third boil, about 6-8 min in all. The pork inside should be firm with no pink.

12. 12

    Cook the remaining dumplings in batches the same way.

13. 13

    Mix the black vinegar with the garlic in a small dish and serve with the hot dumplings.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.