Ugly but Delicious Dumplings

Roughly chop half a head of cabbage, about the size of your head as a baby, and put it in a bowl. Heavily salt it, give it a little rub and tug, and set it aside to sweat.

In a larger bowl, add ground pork, chopped yellow onion, chopped green onions, water chestnuts, grated garlic, grated ginger, the thoroughly rinsed and wrung-out cabbage, one egg, soy sauce, cooking sake, oyster sauce, sesame oil, sugar, cornstarch, white pepper, and salt. Mix everything well.

Take your dumpling wrapper, wet around the edges, add in your filling, fold and carefully pleat.

At this point, as long as they are on parchment paper, you can freeze them overnight and then throw them in a bag and keep for later or pan fry them.

Add a little food lube water to a pan, then put in the dumplings, cover, and let them steam. Once all the water is gone, remove the lid and let them fry.