3/12/2006
I like jiucai jiaozi as much as the next guy, but cilantro jiaozi taste just as--good plus you don't get smelly burps afterwards.
- 1-1.3 lb pork
- a large head of napa cabbage
- handfull of cilantro
- small knob of ginger
- handful of dried shiitake mushrooms
- Tracy's dad's tip: shred the mushrooms while they're still dry, then soak in hot water
- cornstarch
- soy
- Finely shred cabbage in food processor. In colander, sprinkle with salt. Weight down with plate and heavy cans. Leave it for an hour or two to get rid of water.
- Rinse salt out of cabbage and drain.
- Finely shred cilantro, ginger, mushrooms
- Mix cabbage, pork, cilantro, ginger. Add a bit of cornstarch, soy.
- Make dumplings.