Ingredients
800 g napa cabbage, 300 g ground pork, 20 g dried shrimp.
Seasonings
2 g scallion, 3 slices ginger, 1 tablespoon sesame oil, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons oil.
Instructions
1. Combine ground pork with chopped scallions, minced ginger, dried shrimp, salt, and white pepper. Drizzle in vegetable oil and sesame oil, then stir vigorously in one direction until well combined. Gradually add 1 1/2 cups of cabbage juice, continuing to stir in the same direction until the mixture becomes thick and sticky. Finally, fold in the finely chopped cabbage and mix thoroughly to create an authentic Chinese cabbage dumpling filling.
2. Fill a pot 80% full with water and bring to a rolling boil, then add the dumplings and immediately use a slotted spoon to gently stir them from the top down to the bottom; once the water returns to a boil, add 1 cup of cold water and reduce to medium heat, letting the dumplings cook through, then repeat the cold water addition once or twice more.
3. Once the dumplings float to the surface and turn white, they are cooked. Remove them with a slotted spoon, drain well, and serve on a plate with a dipping sauce (mix 1 teaspoon soy sauce, 1/4 teaspoon sesame oil, and 1/2 teaspoon rice vinegar). These Chinese cabbage dumplings are wonderfully fragrant and leave a lingering, delicious taste in your mouth.