Step 1

Thinly slice the Napa cabbage and place in a large bowl with the salt. Toss well and set aside for atleast 10 minutes.

Step 2

In a large bowl, combine the ground pork, garlic chives, soy sauce, ginger and sesame oil and useyour hands to mix all the ingredients thoroughly together. Set aside.

Step 3

Take the cabbage in your hands and squeeze as hard as you can. Squeeze as much water as youcan out and add the cabbage to the pork mixture. Again, mix well with your hands until filling iswell combined.

Step 4

Fill a small bowl with warm water.

Step 5

Lay a dumpling wrapper on a work surface and scoop about 1 tablespoon of filling in the center ofthe wrapper.

Step 6

Dip your finger in the water and paint all around the edge of the wrapper to moisten.

Step 7

Fold the wrapper over in half to look like a half moon. (This always reminds me of making a tacoshell.)

Step 8

Pinch just the top of the wrapper together, leaving the sides exposed and open.

Step 9

Start pleating the left side of the dumpling: Hold the dumpling on the top, fold a pleat on one sideof the wrapper (about halfway down the arc towards the center of the dumpling) and press it into the otherfacing side of the wrapper.

Step 10

Repeat the pleating almost to the bottom of the arc so that you have two pleats on the left side ofthe dumpling. Repeat the pleating process on the right side of the dumpling, again pleating towardsthe center.

Step 11

When the dumpling is completely pleated you should be able to sit the dumpling on its bottom andit will look like a little loveseat. The smooth side of the dumpling will be the seat and the pleatedside will be the back of the couch.

Step 12

Continue with the rest of the dumpling wrappers and filling until the filling is used up.

Step 13

Heat a large heavy bottomed skillet over medium-high heat and add 2 tablespoons of the oil.

Step 14

When the oil heats and starts to shimmer, carefully add as many dumplings as will comfortably fitin the skillet and turn the heat down to medium.

Step 15

Cook without moving the pan until the dumpling bottoms brown, about 3 minutes. Check bygently lifting them up and peeking underneath.

Step 16

When the bottoms of the dumplings are a deep golden brown, add about 2 tablespoons of water tothe bottom of the pan and immediately cover with the lid. The pan will sizzle and steam upimmediately so don’t be startled. Shake the pan from time to time to keep the dumplings fromsticking.

Step 17

Let the dumplings steam for 2 minutes, at which point most of the water will have evaporated.

Step 18

Add another 2 tablespoons of water to the pan, cover again, and steam again.

Step 19

Wait until the water has mostly evaporated again and repeat one last time with a final 2 tablespoonsof water.

Step 20

Turn off the heat, keep the lid covered, and rest for 1 minute.

Step 21

Uncover and turn the heat back to medium-high and crisp up the bottoms. Remove from the pan.

Step 22

Continue cooking all of the dumplings in the same manner, adding 1 tablespoon of oil to the pan ata time as needed. Serve immediately with your favorite dipping sauce.