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Ingredients

1/2 pound ground pork
1/2 pound Chinese cabbage
4 stalks spring onion, minced
1 tsp ginger, minced

Marinade:
1/2 tsp each salt and sugar
1 Tbs light soy
1 tsp whiskey (or 2 tsp dry white wine)
1 tsp sesame oil
1/8 tsp white pepper
2 tsp cornstarch

Dough:
5 1/2 oz. flour
1/2 cup hot water

Preparation

1 Dough: Put flour in a large bowl. Add hot water gradually (stiring constantly). Add a little water if mixture is too dry. Remove from bowl and knead approximately 8 minutes until dough is smooth. Return to bowl, cover with a damp cloth and let it rest for about 20 minutes.
2 Marinate pork 20 - 30 minutes.
3 Cook cabbage in boiling water 2 minutes. Plunge into cold water, then squeeze out all moisture. Chop finely and add to pork. Mix well with ginger and onions.
4 Remove dough to floured board and knead again until smooth. When smooth, roll in a 10 inch long rope about 1 inch thick. Cut into about 24 segments. Form into balls then roll each into a very thin circle (about 3 inch in diameter). Put 1 Tbs filling (pork and cabbage) in the center. Fold in half and pinch pleat top edge.

Extras

nothing special

Method

1 Heat wok and put in 4 Tbs oil..
2 Line pan with dumplings, flat side down.
3 Turn heat to low and fry until golden brown.
4 Add 1 cup water, cover and let steam 10 - 15 minutes.
5 Add 1 Tbs oil, pouring down side of pan and let fry an additional few seconds.

Serving

Invert onto a hot plate.
A delicious dipping sauce
Mix together:
4 Tbs chicken stock
1 Tbs dark soy
1 minced spring onion
several drops of sesame oil and Tabasco sauce.