I’m not really a fan of the outside of a dumpling, so here’s my take on tastiest part. It's similar to a Shanghai dish called Lion's Head. Next time I'll add in 4 dried shitake mushroom ( soaked, rinsed and finely chopped ) and 3 canned water chestnuts for more crunch.
1lb Ground Pork
3 tablespoon Kikkoman Soy Sauce (La Choy is absolutely the worst soy sauce, bad taste and worse smell)
2 tablespoon Sesame Oil
1 tablespoon each minced fresh Ginger & Garlic
1 tablespoon Dry Sherry or Rice Wine Vinegar
2 tablespoons of freshly ground Black Pepper
Mix together really well, then add in:
2 cups shredded Nappa Cabbage
Roll in walnut size balls and bake about 15 minutes at 400 degrees. Keep your hands damp to reduce its sticking to you. Cut one open to make sure they are cooked through. Next time I may try steaming them.
Serve with equal parts soy sauce and rice wine vinegar.