Chinese Meat Dumplings

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New Asian Cuisine


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5 cups cored and finely minced Chinese (Napa) cabbage

1 teaspoon salt

1 pound lean ground pork

2 cups finely minced fresh Chinese garlic chives (if unavailable, substitute 1 cup minced leeks – mostly the whites – plus 1 tablespoon minced garlic)

2 1/2 tablespoons soy sauce

2 tablespoons toasted sesame oil

1 1/2 tablespoons rice wine

1 1/2 tablespoons peeled and minced fresh ginger

1 tablespoon cornstarch, or more as needed

50 dumpling or gyoza skins

Cornstarch as needed

3 quarts water

3/4 cup soy sauce

2 tablespoons peeled and finely shredded fresh ginger

1/4 cup water

3 tablespoons Chinese black vinegar or Worcestershire sauce

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