Pork Dumplings With Soy Ginger Sauce

Directions

1. In a large bowl, combine the pork, scallions, soy sauce, sesame oil and gingerroot. Mix well so which the flavors will penetrate the meat. Then add in the cabbage and mix till all the ingredients are thoroughly combined. The filling won't taste right if you try to combine all the ingredients at once.
2. Place 1 dumpling wrapper on a plate or possibly a board. Place 1 scant Tbsp. of pork mix in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to create a half-moon shape. Healthy pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half-moon twice, halfway between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up. Stand the finished dumplings on a baking sheet lined with wax paper. Don't allow the sides of the dumplings to touch each other, or possibly they will stick together. Repeat, using the remaining dumpling wrappers and pork filling.
3. The dumplings can be made in advance and frzn for up to 3 months, or possibly they may be cooked immediately, either boiled or possibly pan-fried. Serve warm, with Soy-Ginger Sauce on the side.
4. This recipe yields 40 to 46 dumplings.
5. Comments: If you can't get napa cabbage, substitute green cabbage. Because it is not as moist as the Chinese cabbage, add in 2 Tbsp. of water to the pork filling before incorporating the cabbage.