Ingredients

• 1 pound ground lean pork (chicken or turkey is ok if preferred over pork)
• 20 leaves Napa cabbage
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger (or fresh minced ginger)
• 2 tablespoons low-sodium soy sauce
• 1 cup water
• 3 cups all-purpose flour

Preparation

1. For filling: Mix meat, chives, sesame oil, ground ginger and soy sauce in a large bowl. Cover and refrigerate.
2. For dough: In a separate bowl, gradually add water to the flour while mixing. Add enough water to create dough. Knead dough on floured surface until uniform and smooth.
3. Roll dough into 1-inch balls. Flatten dough and use rolling pin to create 3-1/2 to 4-inch diameter circles.
4. Place approximately 1 rounded tablespoon of filling in the center of a circle.
5. Bring opposite ends of the circle together. Pinch to hold in place. Create pleats on either side to seal the dumpling.
6. Place completed dumpling on floured surface or plate. Either freeze or cook immediately.
7. Place enough water in a pot to cover the amount of dumplings you want to make.
8. Bring water to a boil and place dumplings in boiling water. Occasionally stir. Dumplings are done when edges are translucent and floating. Remove from water with a slotted ladle or spoon.
9. Dip cooked dumplings in sauce and enjoy! Makes approximately 48 dumplings.

Helpful hints

• If using Napa cabbage, wash cabbage leaves and wring out water. Chop or shred.
• Freeze folded dumplings on a tray overnight and transfer to bags to cook later.