白菜水餃 Cabbage dumplings

Main Ingredients:
Napa Cabbage
Grounded pork
Scallion
Ginger

Black pepper
Salt
Soy sauce
Sesame oil
Cooking wine

Procedure:
1. Cut napa cabbage into bite size. Marinate it with salt for 5 minutes to squeeze out water. And chop scallion and ginger into tiny pieces. Smaller than bite size.

2. Chop the grounded pork till it has some stickiness. Then add water for it to absorb.

3. Put the sticky grounded pork into a big container, add napa cabbage, chopped scallion, chopped ginger, black pepper, soy sauce, cooking wine， and anything you like~

4. Mix well and flavour it to your liking. This is the preparation of filings.

5. Flatten out the dumpling skin, add about a spoonful of filings in the center. Apply water around the circle of the dumpling skin.

6. Fold the two side together. The water helps sticks the dumpling skin.

if you are going to eat it right away, then it's edible once you cook it with boiled water. After it boil you can eat it right away.

if you are going to keep it for later,
7. Put the dumplings into the freezer individually because if they are put together, the dumpling skin will get dump and stick together.
8. Then you can keep it in a bag.
when you are eating it, cook in a boiled water. Meanwhile, add another cup of water to delay it's boiling time because it's frozen.

VOALA~ Enjoy~~~

Often, Taiwanese enjoy it with chopped garlic with soy sauce and a little sesame oil. Chinese usually enjoy it with black vinegar. Please try both~

Thank you for listening~ Ariel's Conch~~~