About this recipe:Dumplings are a popular snack in China and Taiwan anytime but also a new year tradition. The big feast takes place on Chinese New Year's eve but dumplings are usually made for breakfast the next day. You can also add prawns or dried mushrooms to the filling if you'd like.
In a bowl, mix the cabbage with 2 teaspoons of salt and squeeze out as much water as possible.
Combine the cabbage with the pork, koo chye, soya sauce, ginger, sesame oil and salt and pepper to taste. Mix well.
As you wrap the dumplings, cover the stack of wrappers with a damp cloth to prevent them from drying out. Peel off one wrapper and place 2 teaspoons in the middle. Fold into a half-moon and pleat the edges. Seal with a little water. Place wrapped dumplings on a tray dusted with flour to prevent sticking. Repeat until all the filling or wrappers are finished.
In a large frying pan, heat about 2 tablespoons of oil. Place as many dumplings in the pan as will comfortably fit in one layer and brown for about 1 minute.
Pour in about 180ml water, enough to reach about 1/2 cm up the sides of the dumplings. Cover and cook for about 10 minutes or until the water evaporates and the dumplings are cooked through. Remove the dumplings and arrange on a serving platter.
Wipe the frying pan dry and repeat with remaining dumplings. Or freeze the remainder.
To make the dipping sauce, mix all the ingredients together in a small bowl. Serve the dumplings warm with the sauce.
Arrange the dumplings in one layer on a tray and put in the freezer for about 1 hour. When they are partially frozen, tip them into a zip-top bag and freeze for up to a month. They won't stick together!
Instead of pan frying the dumplings, you can cook them in boiling soup to make jiaozi.