Mandarin Pork Dumplings

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3/4 pound napa cabbage, diced

3 teaspoons kosher salt

3 tablespoons thinly sliced green onion, white and green parts

3 tablespoons finely chopped Chinese or regular chives

2 teaspoons finely minced fresh ginger

1 tablespoon finely minced garlic

2 tablespoons Chinese rice wine or dry sherry

1/4 teaspoon freshly ground pepper

1/2 teaspoon Chinese-style chile oil

1 1/2 cups diced fresh water chestnuts

1 pound coarsely ground pork butt


40 dumpling (sue gow) wrappers (about 3 1/2 inches in diameter) + extras

1 quart homemade or store bought low-sodium chicken stock, boiling hot

Thinly sliced green onions, for garnish

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