Filling

• 1 lb ground pork
• 1tbsp ginger, minced
• salt
• 6 leaves Napa cabbage (sliced thin, lightly salted, let sit 10 minutes, then squeeze moisture out with a towel)
• ½ bunch Chinese garlic chives (or regular chives; garlic chives are more fragrant)
• 2 tsp sesame oil
• 3 tbsp soy sauce

Other Ingredients

• 2 tbsp canola oil
• 1 thin-skin wheat dumpling skin (wrapper) per dumpling

Dipping Sauce

• ½ cup soy sauce
• 1 tbsp black Chiangking vinegar
• 2 tsp sriracha chili sauce

Make the Filling

1. Mix all filling ingredients as above until well combined

Assemble & Fry the Dumplings

1. Place 1 tbsp of pork filling in the middle of each dumpling skin
2. Brush the outside of the skins with water, bring sides together, pinching in the center and making four crimps, 2 on each side
3. Pan fry in 2 tbsp heated canola oil on medium-high heat for 2-3 minutes
4. Deglaze the pan with a little water, cover and steam dumplings for 2-3 minutes
5. Add a little more water (off-heat), put back on the stove for 1 minute

Make the Dipping Sauce

1. Combine ingredients and set aside for use