Authentic Boiled Dumplings

This recipe came from Susan Chen, who was a Chinese student attending school in the US.  Over the winter holidays, many schools actually shut down the dorms, leaving foreign students stranded if they didn't have anywhere to go, or didn't want/couldn't make the trip home for the duration.  I forget if it was through our church, or another organization, but my folks opened their home to host a student, and this is where we met Susan.  

I have two tangible memories from her visit - this recipe, and a tiny pink origami swan, which still lives on my Christmas tree 30 years later.  I don't know where Susan is now, but I hope she's well and think of her every Christmas when her swan goes up.

Ingredients:

1 head Chinese cabbage          

1 lb. ground pork    

3-4 T. soy sauce

1 egg, beaten  

pepper

1 T. sesame oil

1 t. ground ginger

Gyoza/Pot-sticker wrappers

Directions:

Break off individual leaves, rinse well.   

Chop leaves to a purée, then squeeze excess water out by the handful and put cabbage in bowl.  Add other ingredients, mix well.   

Wrap in Sticker/Pot-sticker wrappers; fold and seal.  

Cook 7 to 10 minutes in boiling water until they float and meat inside is done.