Pork and Mushroom Dumplings

1. Soak Shiitake Mushrooms

Place the dried shiitake mushrooms in a medium bowl and cover with 2 cups of hot water. Let them soak for 2 hours or overnight.

2. Prepare Napa Cabbage

Slice the napa cabbage thinly and place it in a large bowl. Sprinkle 1 teaspoon of fine sea salt over the cabbage and stir it in well. Let the cabbage sit for about 30 minutes.

3. Cook Shiitake Mushrooms

Heat 1 tablespoon of neutral oil in a wok or large pan over medium heat. Squeeze out any excess water from the mushrooms, then slice them thinly. Add the sliced mushrooms to the pan and cook for about 5 minutes until they are fragrant and slightly browned.

4. Prepare Pork Mixture

In a large bowl, mix together the ground pork, Shaoxing wine, light soy sauce, minced fresh ginger, sugar, toasted sesame oil, and white pepper powder. Pour in ½ cup of the mushroom-soaking water and stir the mixture vigorously until it forms a cohesive, sticky paste.

5. Combine Ingredients

Drain the salted cabbage and squeeze out any excess water. Add the cabbage to the pork mixture along with the cooked mushrooms. Stir until everything is well incorporated.

6. Assemble Dumplings

Take a dumpling wrapper and dampen the edges with a bit of water. Place a spoonful of the filling in the center of the wrapper. Fold the wrapper over the filling to form a half-moon shape. Pleat the edges to seal the dumpling.

7. Cook Dumplings

Choose to boil, steam, or pan-fry the dumplings. For boiling, cook in boiling water until they float to the surface, about 5 minutes. For steaming, place in a steamer basket and steam for about 10 minutes. For pan-frying, heat oil in a pan, cook until bottoms are golden, add water, cover, and steam until water evaporates.

8. Serve Dumplings

Serve the dumplings hot with Ultimate Chili Oil and/or Ultimate Dipping Sauce.