So I spent yesterday afternoon from roughly five to seven rolling and cutting and filling 49 pork dumplings. I had spent the morning chopping and mincing cabbage and bean sprouts and scallions and pork until I thought my fingers would fall off. But at the end of the day, my fingers did not fall off, and I had 30 dumplings in the freezer.
These are time-consuming but awesome. The filling is bright and fresh with lots of veggies and a kick of ginger and sesame oil.