Fabulous pork dumplings with a zippy dipping sauce.
3/4 pound ground pork
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoon minced garlic
6 scallions, white part, minced (green tops reserved and minced)
2 tablespoons soy sauce
48 wonton wrappers
1 egg, lightly beaten
4 tablespoons peanut oil or vegetable oil (approximate)
Dipping Sauce:
1/4 cup soy sauce,
1 scallion, sliced (green only)
1/4 cup rice vinegar or white vinegar
splash of sesame oil, optional
Combine meat, cabbage, ginger, garlic, scallion whites and soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to 2 weeks. To cook, put about 2 tablespoons oil in a large, nonstick skillet and turn heat to medium-high. A minute later, add dumplings, 1 at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes. Uncover dumplings, return heat to medium-high and cook another minute or 2, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Mix together sauce. Serve hot, with sauce.

From the kitchen of Katie Kleiber