In a large bowl, combine the
Napa Cabbage (3 cups)
Kosher Salt (1 Tbsp)
, mix well. Let the cabbage sit at room temperature for 20 minutes to allow the salt to draw out the moisture.
In another large bowl, combine the
Ground Pork (1 lb)
Shiitake Mushrooms (8)
Scallions (1 bunch)
Fresh Ginger (1/2 Tbsp)
Garlic (2 cloves)
Red Bird's Eye Chili Pepper (3)
Low-Sodium Soy Sauce (1 Tbsp)
Mirin (1 Tbsp)
Sesame Oil (1 tsp)
Corn Starch (1 Tbsp)
Ground Black Pepper (1/8 tsp)
Using your hands, squeeze the excess moisture from the cabbage and add to the pork mixture. With your hands, incorporate all the ingredients well. Cover and let sit, refrigerate for 30 minutes.
To assemble the dumplings, take one
Wonton Wrappers (60 pieces)
and place 1 teaspoon of the mixture in the middle. Cover the remaining stack of wrappers with a damp tea towel until needed.
Using your index finger brush the
white all the way around the edge of the wrapper.
Fold the wrapper in half to form a crescent shape, gently pushing all the air out from around the pork mixture, so as not to leave any air bubbles. Starting at one end, create pleats all the way to the other end, gently pressing each pleat as you’re done to seal.
Repeat this all wrappers have been filled. Keep all dumplings under a damp tea towel until ready to steam.
Line a bamboo steamer or vegetable steamer with any remaining cabbage leaves. Alternatively, you can cut out a round of parchment paper to line. Place each dumpling in the steamer, being careful to not let them touch each other or the bamboo sides, otherwise, they will stick.
Fill a wok or similar frying pan, with 2 inches of water and bring to a boil. Gently set the bamboo steamer directly into the wok and let steam for 10 minutes. Serve with dipping sauce.