Pork Dumplings

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Los Angeles Times


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8 to 12 (makes 80 dumplings)

4 cups very finely chopped nappa cabbage (about 1 1/2 pounds)

Kosher salt

10 dried shiitake mushrooms

1 1/2 pounds coarsely ground pork

2 tablespoons dark sesame oil

8 green onions, green and white parts, finely chopped

2 tablespoons chopped garlic or regular chives

3 tablespoons minced ginger

3 tablespoons minced garlic

3 tablespoons tamari or soy sauce

2 tablespoons rice wine or sherry

Fresh black pepper

About 80 round dumpling wrappers

Peanut oil, if frying, or oil for greasing the steamer rack

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