Davis learned how to make these when we were at DLI. He was taught by native Chinese people, so I consider these to be pretty authentic, even if I make them. We don't really follow a recipe
and tend to change/improve them each time, but here's a general idea of how to make them.
I usually get a little saucepan with meat (I have done both chicken and boneless pork ribs and both are excellent) and water. If I use chicken, I usually do one breast and 3-4 boneless ribs if I do pork. I add probably 1/4 cup of soy sauce to the water. Then I let it cook s l o w l y for about 3 hours on the lowest temperature (with a lid on so it is slightly simmering). After that, I cut the meat up into tiny pieces.
Put it in a bowl with cabbage, also cut into small pieces. I usually try to do about a 1:1 ratio of meat to cabbage. Add some fresh ginger, also chopped really small, and diced onion. Then a few drops of sesame oil (maybe a teaspoon? I really don't know how much). This is what the mixture looks like now.
Next you take the dumpling wrapper (I like the round ones) and put a spoonful of the meat in the middle. Dip your finger in water and rub it around the edge of the circle. Then you can press the edges together and they will stick.
You want them to be sealed really good because if not the filling will leak out during boiling. You can pinch it together to make little folds if you want.
Next they go in the water. Davis's teacher said to let the water reach boiling, then pour in a cup of cold water. Let it reach boiling again, then pour in another cup. Do this 3 times. However, I usually do it just once or not at all. Since my meat is already cooked, that doesn't matter.
Next they go into a frying pan with just a little oil over medium-high heat. Turn them after a few minutes and let them cook a few more minutes on the other side.
Mmmmmmmm
