Steamed Pork Dumplings

Instructions

1. In a large bowl, combine ground pork, soy sauce, sesame oil, ginger, garlic, green onions, rice wine, sugar, white pepper, and chopped napa cabbage. Mix thoroughly until well combined. For best results, use your hands to ensure even mixing.
2. Place one dumpling wrapper on a flat surface. Spoon about 1 tablespoon of the filling mixture in the center of the wrapper. Be careful not to overfill; this will make sealing difficult.
3. Wet the edges of the wrapper with a little water using your finger. Fold the wrapper in half over the filling to form a half-moon shape. Press the edges together to seal, making small pleats if desired.
4. Repeat with remaining wrappers and filling, ensuring the dumplings are well-sealed.
5. Line a steamer basket with a lightly greased parchment paper or vegetable oil to prevent sticking.
6. Bring a pot of water to a boil over medium-high heat. Once boiling, place the steamer basket over the pot, ensuring it doesn’t touch the water.
7. Arrange dumplings in the steamer basket in a single layer, leaving some space between each dumpling to prevent sticking during cooking.
8. Cover and steam for 15-20 minutes until the dumplings are fully cooked and the pork is no longer pink. If you have a thermometer, the internal temperature should reach 160°F.
9. Carefully remove the steamer basket from the pot. Allow dumplings to cool slightly before serving.