前两周去同事Lynda家教她包饺子，Lynda边做边记写成这个菜谱。还真是我见过的最实用的菜谱。Lynda不愧是烹调高手，即便是不怎么熟悉的外国菜，她也是一点就通，一学就会。

Ingredients:

1 lb ground pork

Few dried mushrooms - put in hot water to re-hydrate and then chopped.  Retain water.

1 large Napa cabbage - finely chopped

Splash of white wine

1 layer of Soya sauce

1 green onion - finely chopped

2 layers of salt

1 layer of pepper

2 cm of ginger root

1 layer of cooking oil

1 tsp sesame oil

Dumpling wrappers

Making Dumplings:

- Squeeze water out of chopped cabbage with your hands.  Retain water.  If you are having a hard time you can add some of the salt to the cabbage to help it along.

- Add mushroom water to pork a little at a time.  Mix in one direction only. 

- Add splash of white wine, ginger root, Soya sauce and cabbage water.  Keep mixing in one direction until its goes sloosh, sloosh.  You want the pork mixture to be moist, but not watery wet.

- Add green onion and cabbage.  Mix.

- Add a layer of cooking oil and sesame oil.

- Add a layer of salt and a layer of pepper.  If desired add another layer of salt.  (Basically take the shaker and shake all around the bowl till it covers all - like 6-7 shakes)

*** NOTE*** Make sure adding salt AFTER cooking oil. Otherwise water in cabbage would leak out later and the mix would be watery.

Tasting Mixture:

- Put little mixture in little bowl and microwave for 25 seconds.  Taste.  If needed add more salt.

Forming Dumplings:

- Put little mixture in center of dumpling.  Flatten it down a bit into a little circle.  Using your finger put some water around the edge of wrappers.  (This helps it stick)  Fold over dumpling wrapper and pinch edges.  Put into dumpling shape (finger in middle and pull edges down).

Cooking Dumplings:

- Bring large pot of water to a boil. (On Max)

- Add dumplings (about 20-25). 

- Ensure none stick to the bottom.  Slowly & gently push around pot. 

- Cover and return to a boil

- Reduce heat (like 4)

- continue to cook until all dumplings float.  This means the middle is cooked.

- cook a few minutes longer to ensure wrapper is cooked.  Best way to tell is to drop one in a glass of cold water and taste it!!

- Remove using a slotted spoon.

** Note ** these still taste great if cooked from frozen.  Just make a single layer on a sheet and freeze.  Then store in a freezer bag.  Follow directions same as above, but it will take longer for the water to return to a boil.