Dumpling skins are available in all Chinese markets and, these days, in many supermarkets. If you live near a Chinese market, it is probably the best place to buy your dumpling skins, since the skins sold there will tend to be thinner and therefore slightly less doughy. Alternatively, you can use 6 1/2-inch square egg roll wrappers, and trim the corners to make 4 1/2-inch circles. You can substitute ground turkey for the pork in these dumplings if you wish or, for a vegetarian version, leave out the meat and add about a cup of mung bean sprouts.
Combine in a large bowl:
2 1/2 cups finely chopped Chinese (Napa) cabbage
1 teaspoon salt
Let stand for 30 minutes to draw out the water, then squeeze as much water as possible from the cabbage. Combine with:
8 ounces lean ground pork
1 1/2 cups minced leeks
4 teaspoons minced garlic
1 tablespoon soy sauce
2 1/2 teaspoons toasted sesame oil
2 teaspoons cornstarch
1 1/2 teaspoons sake
1/8 teaspoon ground black pepper
Stir vigorously with a fork to break up the meat. If the mixture seems loose, mix in:
1/2 teaspoon cornstarch
Place 2 packed tablespoons of the filling in the center of each of:
20 round dumpling skins
Brush the edge with water and fold in half to make a half-moon shape, pressing out the air and sealing the edges together. If desired, form small peaks along the rounded edge using the thumb and index finger of one hand. (The straight edge of the dumpling will bend in a semicircle to conform to the shape of the pleated edge.) Place the sealed dumplings on a baking sheet lightly dusted with:
Cornstarch
Bring to a boil in a large pot over high heat:
12 cups water
Add half the dumplings, stir once or twice to prevent them from sticking, return to a boil, and boil for 7 minutes. Remove with a strainer, drain, and repeat with the remaining dumplings.
