How to make Dumplings

One day our native coordinator, Mary, showed us how to make jiaozi (or dumplings as we call them) and we used this recipe:

1 cup ground pork or beef

1 TB soy sauce

1 teaspoon salt

1 TB Chinese rice wine or dry sherry

1/4 teaspoon freshly ground white pepper, or to taste

3 TB sesame oil

1/2 green onion, finely minced

1 1/2 cups finely shredded Napa cabbage

4 tablespoons shredded bamboo shoots

2 slices fresh ginger, finely minced

1 clove garlic, peeled and finely minced

1 egg                                                                                                                                                                                                  Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction (very important), and mix well.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove.
For dipping sauce—just mix vinegar and soy sauce.