Ground Pork Dumplings

Finely chop the cabbage, dice half a yellow onion, slice the green onion stalks, drain the canned water chestnuts, mince the garlic cloves, and grate the ginger knob.

In a large bowl combine the ground pork, chopped cabbage, diced onion, sliced green onions, drained water chestnuts, minced garlic, grated ginger, and the egg.

Add shoyu, cooking sake, oyster sauce, sesame oil, corn starch, sugar, white pepper, and salt to the mixture; stir until the filling is uniformly combined.

Cover the bowl and let the filling rest for about 10 minutes so the flavors meld.

Heat a large skillet or wok over medium heat and add the neutral oil, allowing it to become shimmering.

Place a teaspoonful of filling in the center of a wonton wrapper, moisten the edges with a little water, fold and pleat the wrapper to seal a dumpling; repeat with all wrappers.

Arrange the dumplings in the skillet in a single layer, flat side down, and fry without moving until the bottoms turn golden brown, about 2 minutes.

Carefully pour a splash (about ¼ cup) of water into the skillet, then immediately cover with a lid to steam the dumplings for 5 minutes, or until the wrappers become translucent and the filling is cooked through.

Remove the lid and let any remaining water evaporate, allowing the bottoms to crisp again for an additional minute.

Transfer the cooked dumplings to a serving plate and garnish with extra sliced green onion if desired.

Serve hot with soy sauce or your favorite dipping sauce.