pork and scallion dumplings

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Step 1

In a fine-mesh colander, mix the cabbage, onion, and 2%2 teaspoons salt.

Step 2

Let stand while you get everything else ready, at least 10 minutes.

Step 3

Grab handfuls of the stuff and squeeze as hard as you can to get rid of all the liquid.

Step 4

Transfer the dried cabbage-onion mix to a large bowl and add the pork, scallions, chives, egg, cornstarch, soy sauce, garlic, ginger, sesame oil, pepper, and remaining 1 teaspoon salt.

Step 5

Use your hands to get everything evenly distributed and well-mixed.

Step 6

It's best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small.

Step 7

If you have time, cover and refrigerate the filling until nice and cold, up to 2 days.

Step 8

The filling will be easier to spoon into your wrappers when it's chilled.