Step 1

Cut a napa cabbage crosswise into halves, rinse the leafy part under cold running water, shake off the excess moisture. Wrap the white steam part with plastic wrap, keep it in the fridge for future use. Mince the leafy part by cutting the napa leaves into thin slices lengthwise, and cutting crosswise to mince them. Set aside.

Step 2

Wipe shiitake mushrooms with a damp paper towel, chop them into tiny pieces. Mince ginger and finely chop green onions with a knife or a food processor.

Step 3

Preheat a wok or frying pan over medium high heat for 1 minute, add in 3 tbsps of cooking oil, dump in the ground pork, stir fry. Optionally scoop out the excess grease (you can skip this step if you like the flavor of the grease).

Step 4

Once the pork is cooked through and it stops to release more grease, add in another 3 tbsp of cooking oil and 1 tbsp of sesame oil, stir to mix well. Add chopped shiitake mushrooms and minced ginger to the pork, stir fry until the mushrooms turn soft and the pork turns slightly brown. Add chopped napa cabbages and green onions, stir fry until well mixed.

Step 5

Add in seasonings (salt, soy sauce, oyster sauce, chicken powder, cooking wine, sugar, Sichuan peppercorn powder, white pepper powder) and 1 large egg, stir fry until well mixed. Taste and add more seasonings if it's needed.

Step 6

Dissolve 1 tbsp of cornstarch with 2 tbsps of cold water, pour the cornstarch water to the dumpling filling, stir fry until there is no liquid in bottom of the wok.

Step 7

Transfer to a large bowl, let cool to room temperature. Wrap with dumpling wrappers. Check out my cute colorful dumpling recipe here!