2 c. sifted flour
3/4 c. cold water
1/2 lb. Chinese cabbage (celery cabbage or Bok Choy)
1 lb. boneless pork, finely ground (may use sausage)
1 tsp. ginger root, finely chopped
1 tbsp. soy sauce
1 tsp. salt
3 tbsp. vegetable oil
1 c. chicken broth
1/4 c. soy sauce
2 tbsp. vinegar

Dough: Sift flour into a bowl and with hands or a spoon, gradually combine with water. Mix until a stiff dough has been formed. Knead dough 5 minutes until smooth. Cover bowl with damp cloth and let rest 30 minutes.

Turn dough out on lightly floured surface and knead for 2-3 minutes. Divide into 2 parts and roll each into a sausage like cylinder about 12 inches long and 1 inch wide. With sharp knife, cut crosswise in 1/2 inch pieces as ready to use. Lay on lightly floured surface and sprinkle top with light dusting of flour. Press in palm of hand to 1/4 inch thick. Roll with rolling pin into 3 inch rounds 1/8 inch thick, turning in clockwise direction so they keep their circle shape. Arrange rounds on cookie sheet and cover with dry kitchen towel.

Filling: Wash, drain and chop cabbage very fine. Strain through a sieve or cheesecloth to remove as much moisture as possible. In large bowl, combine pork, ginger root, soy sauce and 1 tablespoon oil. Add chopped cabbage. Mix together until well blended.

To fill circles, spoon 1/2 teaspoon of filling into center of circle. Fold dough in half and pinch together at the center. Make 3-4 pleats along each side to gather dough around the filling. Pinch along top of dumplings to seal edges. If necessary, dip fingers in water to seal. Place on floured cookie sheet and keep covered with dry towel until cookie sheet is full.

To boil: Bring 2 quarts water to a boil. Drop dumplings into water and turn with chopstick (wooden spoon works well) to keep them from sticking together. Cover pot and cook until water returns to boil. Pour in 1 cup cold water, cover pot and bring to boil again. Repeat this twice more. Remove dumplings with slotted spoon. Serve at once and dip in 1/4 cup soy sauce mixed with 2 tablespoons vinegar. Serve boiled broth as soup.

To fry: Using a 12 inch skillet, heat on high. Pour in 2 tablespoons oil and swirl in pan. Place dumplings in pan, sides touching and pleats up. Cook on low heat for 2 minutes or until bottoms are lightly browned. Add 1 cup chicken stock, cover pan and cook on medium heat 10 minutes or until liquid is absorbed. Add 1 tablespoon more oil and swirl in pan. Let dumplings fry uncovered 2 minutes more. With spatula or large spoon, loosen dumplings from bottom of skillet and serve on a platter. Dip in 1/4 cup soy sauce mixed with 2 tablespoons vinegar. Wonton or shao-mai skins may be used in place of dough.

English Language Institute/China.