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Pork and Cabbage Boiled Dumplings
Pork and Cabbage Boiled Dumplings
Appliance: Rice Cooker - 6 cup capacity and larger
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This recipe is part of the Dim Sum Collection
Pork and Cabbage Boiled Dumplings
For the filling:
   3 cups (4 ounces) thinly sliced Napa cabbage
   1 tsp salt
   1/2 pound ground pork
   2 green onions, whites minced, greens thinly sliced
   1 teaspoon finely minced ginger
   1 teaspoon soy sauce
   1 tablespoon rice wine
   1/2 tsp cornstarch
   1/2 tsp sesame oil
   Dash pepper

For wrapping:
   24 gyoza or wonton wrappers (cut in rounds)
   1 egg, beaten

In a large bowl, toss cabbage with the salt and set aside for 5 - 10 minutes. Drain cabbage and squeeze out as much water as possible. Mix cabbage with remaining filling ingredients until well blended.

Fill your rice cooker's inner bowl two-thirds of the way with water, cover and push Cook button. Use steam cooking setting, if available, and bring to a boil.

Working one at a time, moisten outer edge of a wrapper with a fingertip dipped in beaten egg. Place 1 - 2 tablespoons of filling into the center of the wrapper and pull edges together to form a half-round shape. Do not overfill. Pinch and pleat edges to seal, then pat bottom of the dumpling lightly against work surface to flatten.

Cook dumplings in batches by dropping them gently, one at a time, into the boiling water in your rice cooker. Do not overcrowd. How many you can cook in each batch will depend on the capacity of your rice cooker. Boil 6-7 minutes. Remove cooked dumplings with a slotted spoon or non-metal spider and repeat batches as necessary.

Serve with Soy and Vinegar Sauce.

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