Northern-Style Pork Dumplings
|Bok choy/Chinese celery cabbage||1⁄2 Pound|
|Lean boneless pork||1 Pound, finely ground|
|Grated fresh ginger root||1 Teaspoon|
|Rice wine/Pale dry sherry||1 Tablespoon (Chinese)|
|Soy sauce||1 Tablespoon|
|Sesame seed oil||1 Tablespoon|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Canned chicken broth||1 Cup (16 tbs) (Fresh Or Canned)|
|Soy sauce||1⁄4 Cup (4 tbs) (Combined With 2 Tablespoons White Vinegar - To Be Used As A Dip Or Sauce)|
|White vinegar||2 Tablespoon (Combined With Soy Sauce)|
With a cleaver or heavy, sharp knife, trim the wilted.leaves and root ends from the bok choy and separate the cabbage into stalks.
Wash the stalks under cold running water, drain, and chop finely.
Squeeze the chopped cabbage in a kitchen towel or double layer of cheesecloth to extract as much of its moisture as possible.
Combine the ground pork, chopped ginger root, wine, soy sauce, salt, and sesame seed oil, and then add the chopped cabbage.
Mix with your hands or a large spoon until the ingredients are thoroughly blended.
This mixture can then be used as a filling for dumplings, folded and sealed for boiling or frying.
To boil: Bring 2 quarts of water to boiling in your wok and drop in the dumplings.
Stir to make sure the dumplings are not sticking together.
Boil for 10 to 15 minutes, adding additional water as needed.
Serve the dumplings hot with the soy sauce and vinegar dip.
To fry: Place 2 tablespoons of oil into the wok and swirl it about.
Place the dumplings, pleated side up, into the wok and cook until the bottoms brown lightly (about 2 minutes at low heat).
Add the chicken broth, cover tightly, and cook until it has been absorbed (about 10 minutes).
Add the remaining 1 tablespoon of oil and fry each dumpling at least another 2 minutes.
Serve the fried dumplings hot with the soy sauce and vinegar dip.