Children love dumplings and this recipe is a favorite in our family. Keep uncooked dumplings in the freezer on hand for steaming, boiling or frying. They are also great in soup. You may use ground chicken in place of the pork.

Ready

• 8 oz celery cabbage (Napa cabbage)
• 3 tsp salt, divided
• 1 lb lean ground pork
• ¼ cup finely chopped green onions, with tops
• 1 Tbsp white wine
• 1 tsp cornstarch
• 1 tsp sesame oil
• Dash of white pepper
• 2 cups all-purpose flour
• 2 to 4 Tbsp vegetable oil

dipping sauce

• ¼ cup soy sauce
• 1 tsp sesame oil

Set

• 2 Large bowls
• Wok or nonstick skillet, with top
• Tongs
• Bowl for dipping sauce

Go

1. Cut the celery cabbage across into thing strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
2. In a large bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
3. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into ½ inch slices.
4. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
5. Heat a wok or a nonstick skilled until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add ½ tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
6. Add ½ cup water. Cover and cook 6 to 7 minutes. or until the water is absorbed. Repeat with the remaining dumplings.

dipping sauce

1. To make a dipping sauce, in a small bowl, mix he soy sauce with 1 tablespoon sesame oil.
2. Serve with the dumplings.

What you should know

I have reprinted this recipe from my book Everyday Chinese Cooking. I hope that enjoy this recipe and consider purchasing this book which I cowrote with my mother Leeann Chin.