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• 0.75 lb green leafy vegetable like shepherds purse baby bok choy or napa cabbage
• 0.38 lb ground pork
• 0.17 cup shaoxing wine or dry cooking sherry
• 0.13 cup neutral oil such as canola vegetable or avocado oil
• 0.75 tbsp sesame oil
• 0.25 tbsp salt
• 0.75 tbsp soy sauce
• 0.06 tsp white pepper
• 0.17 cup water
• 0.75 package dumpling wrappers

Steps

1. Wash your vegetables thoroughly and blanch them in a pot of boiling water (1 minute for delicate leaves like shepherd’s purse, or 2 minutes for more robust vegetables like napa cabbage or baby bok choy).
2. Cool the blanched vegetables by transferring to an ice bath or rinsing under cold running water.
3. Ring out all the water from the vegetables and chop them very finely.
4. In a large bowl, stir together the chopped vegetables, ground meat, shaoxing wine, neutral oil, sesame oil, salt, soy sauce, white pepper, and water.
5. Mix vigorously for 6–8 minutes (up to 10 minutes) until the filling is very well combined and has a paste-like consistency.
6. To wrap dumplings, dampen the edges of each circular wrapper with water and put a little less than a tablespoon of filling in the middle.
7. Fold the wrapper in half and pinch at the top, then make two folds on each side until the dumpling looks like a fan; ensure it is completely sealed.
8. Boil a test dumpling and taste to adjust seasoning if needed.
9. Finish assembling dumplings, placing them on a parchment-lined baking sheet so they are not touching (or freeze on the sheet if storing).
10. To freeze: wrap baking sheets tightly with plastic wrap and freeze overnight, then transfer dumplings to freezer bags and store up to 3 months.
11. To boil for serving: bring a large pot of water to a boil, drop the dumplings in, bring back to a boil and simmer for 6–8 minutes (longer for frozen).
12. To pan-fry: heat about 2 tablespoons oil in a non-stick pan over medium-high heat, place dumplings in pan and fry 2 minutes, pour in a thin layer of water, cover and reduce heat to medium-low to steam until water evaporates, uncover, increase heat and fry until bottoms are golden brown and crisp.
13. To steam: line a steamer basket and place dumplings 1/2 to 1 inch apart; steam over simmering water for 8–10 minutes (shorter for fresh, longer for frozen).
14. Serve dumplings with chili sauce, Chinese black vinegar, or your favorite dipping sauce.