Tamarind Pasilla Pork Dumplings

Ginger Dipping Sauce

1. In a bowl, combine sliced ginger, black vinegar, Tamarind & Pasilla Chile Seasoning, and brown sugar. Mix well and let stand at least 20 minutes before serving. Hold refrigerated for service.

Dumplings

1. In a bowl, toss cabbage and 2 teaspoons of the salt to mix well. Transfer to a strainer set over a bowl; let stand 15 minutes to drain. Transfer cabbage to clean towel or cheese cloth and wrap tightly. Twist the towel or cheese cloth to release excess moisture.
2. In a mixer fitted with paddle attachment, combine drained cabbage, pork, scallions, Tamarind & Pasilla Chile Seasoning, garlic, white pepper, remaining 1 teaspoon salt, sugar, and ginger. Mix on medium speed until homogenous and sticky.
3. To make each dumpling, scoop about 2 teaspoons of filling into center of wrapper. Moisten inside edges of wrapper with water and fold wrapper over filling, pinching edges to seal tightly and form a pouch. Place on a parchment lined baking sheet. Repeat with remaining wrappers and filling. Keep assembled dumplings covered to prevent from drying out. Cover and hold refrigerated or freeze until service.

Service

1. Bring pot of water to boil. For each serving, boil 10 dumplings until cooked through and wrappers are puckered and tightly enclose filling, about 3 minutes. Using a slotted spoon, transfer to serving plate. Serve hot with 2-ounce side of Ginger Dipping Sauce. Garnish as desired.