Meat
Chinese Pork and Cabbage Dumplings

1 tablespoon cornstarch 1 tablespoon water 8 ounces cabbage, very finely chopped or shredded in a food processor 1 tablespoon fresh ginger, finely minced 2 teaspoons salt 16 ounces minced pork 1 egg

1 green onion, finely chopped 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon mirin 1 teaspoon sugar Freshly ground pepper to taste Additional cornstarch for coating

In a small bowl, combine cornstarch and water, and mix well.

In a large bowl, combine the remaining ingredients, along with the cornstarch mixture, and mix until well blended.

Spread additional cornstarch on a tray(s) or platter(s) large enough to hold all the dumplings. Fill dumpling wrappers and place on top of the cornstarch.

Steam for 8 minutes. Serve with your favorite dipping sauce.

Notes

I prefer a simple dipping sauce of equal parts soy sauce and white vinegar with a dash of hot sauce and a pinch of sugar.

Makes about 50 dumplings.