Cantonese Pork Dumplings - cooking recipe

Ingredients

1/2 cup shredded cabbage or 1/2 cup bok choy
1/2 teaspoon salt
1 lb finely ground lean pork
1/2 cup minced green onion
2 tablespoons soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
1 teaspoon dark sesame oil
1 egg
1 teaspoon cornstarch
24 thin dumpling wrappers (Siu Mai)

Preparation

Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In a large bowl combine cabbage, pork and remaining ingredients; blend thoroughly.
Place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. Fold up sides of wrapper against the stuffing in 4 or 5 places. Carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. Steam dumplings in steamer for 20-25 minutes.