Ingredients (Makes 70 to 80 dumplings)
1/2 medium head chinese cabbage
1 tablespoon kosher salt
500g ground pork
1 bunch green onions, thinly sliced (about 1 cup)
1 bunch coriander, minced (about 3/4 cup)
3 tbsp soy sauce
2-inch piece fresh ginger finely minced (about 3 tbsp)
2 large eggs, whisked
1 (350g) package round dumpling, wonton, or gyoza wrappers
Assembling the dumplings
Slice the half-head of cabbage down its length, through the root, to make 2 quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes. While it rests with the salt, the cabbage will start to release liquid. When it’s ready, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl. To the bowl with the squeezed cabbage, add the ground pork, sliced green onions, coriander, soy sauce, ginger, and eggs. Work the mixture together with your hands until fully combined.
Clear a large space on the counter. Set a small bowl of water, the bowl of filling, and a parchment-lined baking sheet nearby. Open the package of dumpling wrappers and arrange a few on the work space in front of you. Place 1 scant tablespoon of filling on each dumpling wrapper. It doesn’t look like much filling, but using any more gets messy and makes the dumplings hard to pleat closed! Once you get the hang of pleating the dumplings, you can try adding a bit more. Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed.
Lift the dumpling from the work surface and fold it in half. Press the top closed. Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.Repeat. Continue filling and pleating the rest of the wrappers using the remaining filling. As you finish each dumpling, line it up on the parchment-lined baking sheet.
You can cook the dumplings immediately, or freeze them on the baking sheet. Once frozen solid, gather them into a freezer container and keep frozen for up to 3 months.
Cooking the Dumplings
Sear the dumplings in a skillet:
Film a skillet with about a tablespoon of oil and warm over high heat. When the oil is shimmering, arrange the dumplings in the pan as close as they’ll fit without actually touching. Cook until the bottoms have turned brown and golden. Pour 3 tablespoons of water in the pan — the water will immediately sizzle and begin to steam. Cover the pan immediately and reduce the heat to low. Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen. When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check). Transfer the cooked dumplings to a plate and serve with soy sauce or other dipping sauce.
Steamed dumplings:
Line a steamer basket with parchment and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen.
