Panfried Pork Dumplings

Directions

1. 1
   Cut the celery cabbage across into thin strips.
2. 2
   Mix with 2 teaspoons salt and set aside for 5 minutes.
3. 3
   Squeeze out the excess moisture.
4. 4
   In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the pepper.
5. 5
   In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
6. 6
   Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
7. 7
   Divide the dough in half.
8. 8
   Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
9. 9
   Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
10. 10
    Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture.
11. 11
    Pinch the top together.
12. 12
    Repeat with the remaining slices of dough and filling.
13. 13
    Heat a wok or nonstick skillet until very hot.
14. 14
    Add 1 tablespoon vegetable oil, tilting the wok to coat the sides.
15. 15
    If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
16. 16
    Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
17. 17
    Add 1/2 cup water.
18. 18
    Cover and cook 6 to 7 minutes, or until the water is absorbed.
19. 19
    Repeat with the remaining dumplings.
20. 20
    To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.
21. 21
    Serve with the dumplings.