Asian Pork Dumplings

Peel and grate the knob of Fresh Ginger (1 in). In a large bowl, combine Dried Shrimp (2 tsp), Sherry Wine (2 tsp), Green Cabbage (1 1/2 cups), Kosher Salt (1/2 tsp), Ground Pork (1 lb), Fresh Chives (1 bunch), Garlic (1 clove) and ginger.

Add in Low-Sodium Soy Sauce (3 Tbsp), Oyster Sauce (1 Tbsp), Granulated Sugar (1 Tbsp), Sesame Oil (1/2 tsp), large Eggland's Best Classic Egg (1), Ground Black Pepper (1/4 tsp), and Corn Starch (1 Tbsp). Set aside.

In a small bowl combine the ingredients for the dipping sauce: Low-Sodium Soy Sauce (4 Tbsp), Rice Vinegar (1/3 cup), Sriracha (1 tsp) and sliced Scallion (1 bunch).

Add water to a small bowl and have it close by. Hold a Gyoza Wrappers (1 pckg) in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper.

Fold dumpling in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half-moon and the filling is sealed inside.

Place the dumplings on the baking sheet and continue assembling the rest.

Add 1-inch of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket.

Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5 to 6 minutes.

Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce. Enjoy!