Pork Dumplings

Everyone loves dumplings, so over the past few years I've finally managed to find a good recipe and periodically make them in bulk. It obviously takes a bit longer than ordering, but these freeze wonderfully and can be steamed/fried months in the future, plus the validation of having made them yourself makes them twice as delicious!

Pork Dumplings

~50 dumpling wrappers
1 1/2 lbs ground pork
4-5 cups cabbage, finely shredded
1 1/2 tablespoons fresh ginger, minced
6 cloves fresh garlic, minced

2 tablespoons chives, thinly sliced
1 egg, beaten
4 tablespoons soy sauce
3 tablespoons sesame oil

1. In mixing bowl, combine pork, cabbage, ginger, garlic, chives, egg, soy sauce, and sesame oil. Mix well.
2.  In preparation for making dumplings, pour very thin layer of flour over clean flat surface. To the side, fill small bowl with water.
3. Atop layer of flour, place heaping tablespoon of filling in center of wrapper. To form dumpling, dip fingers in water bowl and wet edges of wrappers. Pinch together edges to form semicircle, fold edges over, and pinch tight. Repeat until wrappers or filling are all used.
4. To cook, steam for 10-15 minutes. If frying, steam first, then in thin layer of cooking oil, fry an additional 5 minutes.
5. To freeze, brush uncooked dumplings with very thin layer of flour then arrange in freezer-safe container. To heat frozen dumplings, add 5 minutes to above steaming time.