Chinese pork dumplings ii

Pork second courses Chinese cuisine

¾ lb ground pork (you can also use beef or chicken, but add 1 egg yolk to make sure it stays moist enough) 6 napa cabbage leaves, minced 8 garlic chives (subsititute 4 minced green onions), minced 1 handful fresh cilantro, minced optional ¼ medium onion (or 1 shallot), minced 3 tbsp minced ginger 3 cloves garlic, minced 3 tbsp soy sauce, 1 tbsp sesame oil 2 tbsp corn starch 1 tbsp rice vinegar 1 tbsp Asian chili paste optional flour for dusting 40 round dumpling or potsticker wrappers, allowed to come to room temperature 2 tbsp vegetable oil for frying Pantry