INGREDIENTS

1. 1 portion of cold water dough (about 2C flour)

2. 1 Napa cabbage (1 1/3 lb.). 2 scallions. 5/6 lb. ground pork

SEASONINGS

1T cooking wine. 1/2C scallion and ginger water, 1t salt, 1/2T soy sauce, pepper as needed. 4T sesame oil

METHODS

1. Divide dough into small balls, roll each ball into a circle.

2. Stuffing. Peel off and rinse cabbage leaf % leaf, blanch in boiling water until soft, rinse under cold water until cool, squeeze out excess water, chop finely.- dice seal I ion. add to ground pork along with all seasonings, mix well.

3. Place a little stuffing m the center of each dough circle, fold over, press edges together tightly with hands to seal, cook in boiling water until floating on surface, add cold water twice, remove, drain and serve,

REMARKS:

1 . Napa cabbage can be replaced by cabbage.

2. Alternatively. chop cabbage first, then add sail and marinate until soft, squeeze out excess water and then add to pork. It is easier to chop if blanched. but tastier if not.

3.Scallion and ginger water is added to keep it moist and remove unpleasant odors

4. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

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