2 Tablespoons finely chopped Chinese or green cabbage
1 Tablespoon finely chopped green onion
1 Tablespoon finely chopped water chestnuts
¼ teaspoon finely chopped peeled fresh ginger
1 teaspoon cornstarch
2 teaspoons soy sauce
4 or 5 large cabbage leaves
Sweet and Hot Sauces - (recipes follow)
Dumpling Dough:
2 Tablespoons boiling water
¼ cup all-purpose flour
Stir water into flour until mixed. Knead on slightly floured board until smooth and satiny, about 10 minutes; cover. Let rest 30 minutes. Keep covered until ready to use.
Sweet Dipping Sauce:
2 Tablespoons sugar
3 Tablespoons white vinegar
1 Tablespoon soy sauce
Stir together sugar, vinegar, and soy sauce until sugar is dissolved. Store at room temperature no longer than 48 hours. Makes about ⅓ cup.
Hot Dipping Sauce:
1 Tablespoon cayenne pepper
2 Tablespoons sesame oil
½ teaspoon sesame seeds
Stir together pepper, oil, and seeds. Store at room temperature no longer than 48 hours. Stir just before serving.
Instructions
Make dumpling dough. While making dough, place mushrooms in large bowl; cover with cold water. Place plate and water-filled bowls on top to keep mushrooms under water. Let stand 30 minutes. Drain and chop finely. (Note: Refrigerated egg roll wrappers can be substituted for the dumpling dough. Cut each wrapper into 4 squares. Place pork ball in center of each square; fold dough over pork ball to make triangle. Moisten edges; pinch edges well to seal. I used won ton wrappers and less filling, which made more dumplings.)
Mix mushrooms, pork, chopped cabbage, onion, water chestnuts, and ginger. Stir together cornstarch and soy sauce; stir into pork mixture. Shape by slightly rounded tablespoons into balls; place on waxed paper and refrigerate.
Shape dumpling dough into roll 6 inches long. Cut into twelve ½-inch pieces. (keep pieces well covered at all times as dough dries out very quickly.) Roll each piece on lightly floured board into 3-inch circle. Place pork ball on center of each circle; fold dough over filling and twist to seal.
Place dumplings in shallow baking dish; cover. Refrigerate no longer than 24 hours, or you can proceed immediately with cooking.
Pour water to depth of 1 inch in wok or deep saucepan. Place steamer over water so that the rack is above water. (If you do not have a steamer, a Dutch oven can be used. Place 3 or 4 custard cups upside down in Dutch oven; balance rack on top of custard cups and steam dumplings as directed.) Arrange single layer of cabbage leaves on steamer rack; arrange dumplings on leaves. Heat water to boiling. Cover steamer; keep water boiling over low heat. Steam dumplings for 40 minutes. Serve dumplings in steamer or arrange on cooked cabbage leaves on platter. Pass dipping sauces.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-february-1973/