1/2 lb. ground pork
1 c. finely shredded cabbage
2 green onions, minced
1 garlic clove, minced
2 Tbs. lite soy sauce
2 tsps. sesame oil
1/4 tsp. ground ginger
1/4 tsp. salt
2 Tbs. + 1/2 c. water
1 1/2 tsps. cornstarch
24 dumpling wrappers
2 Tbs. vegetable oil
Dipping sauce:
1/4 c. lite soy sauce
2 Tbs. water
2 tsps. sugar
In medium bowl, stir together pork, cabbage, green onions, garlic, soy sauce, sesame oil, ginger & salt. Stir together 2 Tbs. water & cornstarch. For each dumpling, spoon one heaping teaspoonful of pork mixture on center of each wrapper. Brush edges of each wrapper with cornstarch mixture. Fold edges over, press together to seal, then pleat, forming the dumpling into a crescent shape. Heat oil in large nonstick skillet over medium-high heat. Add dumplings, seam side up
cook just until lightly browned on bottom. Add 1/2 c. water. Reduce heat to low
cover & simmer until most of the water is absorbed, about 10 minutes. Remove cover & continue to cook until dumplings are well browned on the bottom, about 5 minutes. Meanwhile, prepare dipping sauce by combining all ingredients together. Serve dumplings with dipping sauce.
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