Authentic Chinese Pork Dumplings (VIDEO)

Finely mince napa cabbage and place in a large mixing bowl. Add 1 tbsp of kosher salt and mix with the cabbage and let sit for 15 minutes to draw out the moisture. Squeeze as much water out of the cabbage as possible, discard the water, and pat the cabbage dry with a towel.

In a separate bowl, mix together ground pork, the drained napa cabbage, scallions, white pepper, the remaining salt, garlic, ginger, sugar, light soy sauce, Shaoxing wine, and sesame oil. Mix until thoroughly combined.

Create a station with the dumpling wrappers covered by a damp towel, bowl of water, and the bowl of filling. Using one dumpling wrapper at a time, take 1 tbsp of filling and place in the center of your round dumpling or gyoza wrapper. Wet the edges of the dumpling wrapper with water, then pinch together the center of the wrapper onto itself, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling on both sides. Repeat on the other side from the center to create your crescent dumpling shape! Repeat this process until all the dumpling filling is used.

To pan fry the dumplings, heat 1 tbsp of oil in a skillet over medium high heat and brown the bottoms of the dumplings for 2-3 minutes until browned. Turn the heat to high, add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.

To make the dipping sauce, in a small bowl mix together soy sauce, black vinegar, chili oil, sesame seeds and scallions. Serve with the dumplings and enjoy!