Jiaozi (Northern Chinese dumplings)

Herald on Sunday 17/4/2008

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300 g	Pork mince
1 tbsp	Fresh ginger, finely chopped
2	Garlic cloves, finely chopped
¼ cup	Soy sauce
1	Spring onion, finely chopped
1 cup	Chinese cabbage, steamed and finely chopped
1 to taste	Freshly ground black pepper
1 tbsp	Cornflour
30	Gyoza wrappers, or use round dumpling wrappers
1 to serve	Black vinegar
1 to fry	Peanut oil, optional
1 to fry	Sesame oil, optional

In a large bowl, put the mince, ginger, garlic, soy sauce, spring onion, cabbage and cornflour. Season generously with pepper and mix thoroughly.
Spread the wrappers out on a clean work surface and brush the edges with cold water.
Put a small spoonful of the mixture into the centre of each wrapper, fold and seal. The dumplings can be steamed or cooked in water or stock.
If cooking in stock, drop batches of dumplings into simmering stock, then remove as they begin to float.
Dip into tiny bowls of black vinegar and eat.
To cook, heat half-and-half peanut and sesame oils in a fry pan and brown the dumplings for two minutes on each side.
Now dip into the black vinegar.