Jiaozi

These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.

• Ready In: 1 hr 35 mins
• Yields: 50 dumplings

Ingredients

• 1  lb  fresh ground pork, not too lean
• 1  tablespoon light soy sauce
• 1 1⁄2 teaspoons salt
• 1  teaspoon  shaoxing rice wine
• 1⁄2 teaspoon  sesame oil
• 3 1⁄2 ounces cabbage, very finely chopped
• 2  teaspoons  finely chopped  fresh gingerroot
• 2  teaspoons  finely chopped scallions
• 1⁄2 teaspoon white pepper
• 50  round wonton skins, about, 2 3/4 inches in diameter
•  all-purpose flour, for dusting
•  chili or   soy  dipping sauce, to serve

Directions

1. To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
2. To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
3. To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
4. To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.