Instructions

1. Add soy sauce, salt, pepper and sesame oil ( half quantity as indicated ) to the ground pork
2. Chop the cabbage into very thin strips and sprinkle with salt in order to get out the water.
3. Dry the cabbage by rolling it in a clean dry towel. Twist the towel to eliminate all liquid.
4. Put the angel hair in a bowl and cover with hot water in order to soften it. Once cooked thru, drain, chop them very fine and set aside.
5. Put the shrimp in another bowl and cover with hot water. Once softened, chop into tiny pieces.
6. Chop ginger, and scallion to tiny pieces and set aside.
7. Mix all the ingredients with the ground pork, add the other half part of salt, soy sauce and sesame oil, adjust the taste.
8. Assembly: Take one dumpling wrapper, place a tsp of filling in the center. Wet the tip of index finger in water and run around the edge of the wrapper. Fold over and press gently, folding over wrapper as you go to create a dumpling. Make sure the edges are secure or you will lose your filling during the cooking process. Place dumplings on a cookie sheet lined with wax paper.
9. Cooking Directions: In a chicken-fryer styled pan bring approx. 3 cups water to a boil – You will need to add water in the cooking process, so adjust this initial amount of water accordingly. Add several dumplings to boiling water, making sure they each have enough room to not touch. When the water starts boiling again, add a cup of cold water.
10. Repeat this process three times. When the water boils again after the 3rd cup of cold water has been added your dumplings will be cooked.
11. Remove from hot water with a slotted spoon.
12. Serve immediately with sauce.
13. Sauce:
14. tbs soy sauce
15. chopped scallion
16. clove garlic, chopped finely
17. Some sesame oil
18. Some rice vinegar