The Kitchn: How to make pork dumplings
1 bunch scallions, thinly sliced (about 1 cup)
1 bunch cilantro, minced (about 3/4 cup)
3 tablespoons soy sauce
2-inch piece fresh ginger, grated on a microplane or finely minced (about 3 tablespoons)
2 tablespoons sesame oil
2 large eggs, whisked
1 (12-ounce) package round dumpling, wonton, or gyoza wrappers
1. Slice the half-head of cabbage down its length, through the root, to make two quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes.
2. While it rests with the salt, the cabbage will start to release liquid. When it's ready, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl.
3. Combine the cabbage with the rest of the filling ingredients: To the bowl with the squeezed cabbage, add the ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil and eggs. Work the mixture together with your hands until fully combined.
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