For 4 Person (ca. 60 dumplings)
1kg ground pork
1 large white cabbage
8 cloves of garlic
1 large egg
3 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon corn starch
1. For the dough combine flour and water in a bowl. You have to knead the dough around 5 minutes until it’s very smooth and free of air bubbles. Roll into a ball and set aside.
3. Press all the liquid out of the chopped cabbage (you can use your hands or a cheese fabric). It has to be as dry as possible; otherwise the dumplings get too soft. Mix it together with the ground pork and garlic and add salt, pepper, egg, soy sauce, sesame oil and corn starch until well combined and set aside in the fridge.
4. Now to the fun part: Roll the dumpling skins! Cut a piece out from the dough and roll I into a finger thick roll. Cut the roll into small pieces (0,5cm x1cm). Then roll the pieces into small balls and flatten them with a bottle or pastry roller. They should be thin like a paper sheet and about the size of your palm.
5. When you’re done with the skins gibe a tablespoon of the pork filling in the middle and fold the skin end on end. Start with the folding from one side, in one direction. The dumpling will get the fort of a half moon or U.
6. Give dumplings into a large saucepan with hot oil and roast until the bottom is browned well. Then add one cup water or chicken broth and let it simmer with closed lid until the liquid is boiled away.
7. Serve hot with dumpling sauce*. Enjoy!
• For 1 portion mix 3 tablespoon soy sauce, 1 tablespoon sweet soy sauce, 1 teaspoon freshly chopped chili, 1 teaspoon black vinegar (or rice vinegar) and ½ teaspoon chopped fresh garlic. Add a few drops sesame oil!