Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 2 cups Napa cabbage, finely shredded
  • 3 green onions, finely minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 0.5 tsp salt
  • 0.25 cup cold chicken broth
  • 12 oz round dumpling wrappers
  • 3 tbsp light soy sauce
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp chili oil with flakes
  • 1 tsp toasted sesame oil
  • 0.5 tsp sugar

Instructions:

  1. Prepare the filling base: Place ground pork in a large bowl. Add 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, and white pepper.
  2. Emulsify the meat: Using chopsticks or a fork, stir rapidly in one direction only while slowly drizzling in the cold chicken broth until the meat becomes sticky and cohesive.
  3. Add aromatics: Fold in the shredded cabbage (squeezed of excess moisture), minced green onions, and grated ginger until evenly distributed.
  4. Assemble dumplings: Place a small spoonful of filling in the center of a wrapper. Moisten edges with water, fold, and pleat to seal.
  5. Steam: Arrange dumplings in a lined bamboo steamer. Steam over boiling water for 8-10 minutes until the skins are translucent and pork is cooked through.
  6. Prepare sauce: Whisk together light soy sauce, black vinegar, chili oil, 1 tsp sesame oil, and sugar in a small bowl.