Another recipe day

Pork and Napa Dumplings (image from the internet, not mine)

Ingredients

1 lb ground pork
1/2 Napa cabbage
2 fingers of fresh ginger
1 egg white
2-3 cloves garlic, crushed
2 table spoon of corn starch
1 table spoon of onion powder
salt and pepper, as needed
2 table spoon Kikkoman soy sauce
Dumpling skin (the round ones, about 3-4 inch diameter, thawed).

Finely shred/chop the Napa cabbage, then using one table spoon of salt, continuously squeeze and drain the water that resulted from doing the squeezing. The idea is to remove as much of water from the Napa as possible. The salt will wash away as you do this de-watering. Skin and then grate the ginger using a grater. Mix the all the above filling ingredients by hand until they are well mixed.

Making the dumpling: take one sheet of the dumpling skin, and scoop about a teaspoon full of meat and place it in the center of the skin. Then wet the perimeter of the skin around the meat with water, and fold the skin in half. Pinch the edges in z-shape folds so they are like crimps. Set that aside in a lightly powdered tray. When you do this, press down on the meaty side so they form a somewhat flat bottom, crimps up. Now you're ready to cook them. There 3 ways to do that:
1. Deep fry them in oil till they are golden brown and floats
2. Put them in a non-stick pan, add about 1/2" of water, cover and let it steam until the water evaporates, then allow the bottom of the dumpling to brown slightly.
3. Boil it in lightly salted water, then remove from the water whne they have floated up.

Condiments for dipping: mix a table sppon of garlic chili sauce (see my previous blog, the bottle with green top), a squirt of lemon juice, and 3 table spoon of kikkoman sauce and mix.

Any recipe requests? Dish I know how to make and you have been waiting for the recipe?