To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes.
Ingredients you will need
Cabbage
Salt
Equipment you will use
Bowl
2
Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
Ingredients you will need
Cabbage
Equipment you will use
Colander
3
In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
Ingredients you will need
Green Onions
Sesame Oil
Rice Wine
Soy Sauce
Cabbage
Ginger
Pepper
Pork
Equipment you will use
Mixing Bowl
Chopsticks
4
To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
Ingredients you will need
Water
Dip
Equipment you will use
Bowl
5
Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked.
Ingredients you will need
Water
Equipment you will use
Pot
6
Remove them with a slotted spoon and repeat with the remaining dumplings.
Equipment you will use
Slotted Spoon
7
Serve immediately with small bowls of Chinese black rice vinegar for dipping.