Chinese New Year Dumplings (Pork and Chinese Cabbage)

• 350 g Napa cabbage
• 2 tsp Fine sea salt
• 4 Spring onion
• 20 g Ginger root
• 3 cloves Garlic
• 450 g Minced pork
• 2 tbsp Light soy sauce
• 1 tbsp Shaoxing Cooking Wine
• 2 tsp Toasted sesame oil
• 50 pieces Gyoza dumpling wrappers
• 2 liters Water

1. Finely shred the napa cabbage and toss with 1 tsp of the fine sea salt in a bowl. Leave for 15 minutes, then squeeze out as much liquid as you can and tip the cabbage into a clean bowl.
2. Thinly slice the spring onion. Peel and finely grate the ginger, and finely grate the garlic.
3. Add the minced pork, spring onion, ginger, garlic, light soy sauce, Shaoxing Cooking Wine, toasted sesame oil, and the remaining 1 tsp fine sea salt to the cabbage. Stir vigorously for 2 to 3 minutes until the mixture looks slightly sticky and cohesive.
4. Set up a small bowl of water for sealing. Place a gyoza wrapper in your palm, add about 1 heaped tsp of filling, then moisten the edge with water and pleat to seal, pressing firmly to remove any air pockets.
5. Bring the 2 l water to a steady boil in a large pot. Cook the dumplings in batches so they can move freely, stirring gently once at the start to prevent sticking.
6. Boil each batch for 4 to 6 minutes until the wrappers look slightly translucent and the dumplings float and feel plump. Lift out with a slotted spoon into a colander to drain, then repeat with the remaining dumplings.

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