Ingredients

• 3 cups Napa Cabbage (Shredded/Minced) approx. half a head
• 3/4 tsp Salt
• 3/4 lbs Ground Pork
• 4 Minced Scallions
• 2 Egg Whites (lightly beaten)
• 4 tsp Soy Sauce
• 1 1/2 tsp Grated Fresh Ginger
• 1 Medium Garlic Clove (Minced)
• 1/8 tsp Black Pepper

Cooking Directions

1. Toss cabbage with the salt in a colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes.
2. Squeeze out any excess moisture with your hands or spatula, then transfer to a medium bowl.
3. Add the remaining filling ingredients and mix thoroughly to combine.
4. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
5. Working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap), fill, seal, and shape the dumplings using about 1 teaspoon of the chilled filling per dumpling.
6. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings.
7. Line a large plate with a double layer of paper towels; set aside. Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
8. Add 1/4 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 4 minutes. Uncover the skillet and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 1 to 2 minutes more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly.
9. Make some more!