Sweet Pork Dumplings

Combine beaten egg, sausage, cabbage, ginger, garlic, soy sauce, mirin and sesame oil in medium bowl. Mix, then refrigerate for 30 minutes.

When working with the wraps, cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip the index finger on your free hand in cold water. Moisten half of the wrap with that finger, around the edge of the wrap that is furthest from you. Place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other, pressing the wrap together to close tightly. Repeat until meat mixture is gone. Place them on a lightly greased cookie sheet and covering with moistened paper towels.

Add 2 tablespoons vegetable oil to large skillet over medium heat. Add a batch of about 10 dumplings and cook until browned on one side, approximately 2–3 minutes. Add 2/3 cup of water to the skillet, cover and cook for 3 minutes. Uncover the pan, flip the dumplings, and cook until water is gone and other side of dumpling has browned, approximately 3–5 minutes.

For the dipping sauce, mix soy sauce, mirin and sesame oil in small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion on the sauce. Sprinkle remaining green onions on the dumplings right before serving.

Notes:
• You can also steam these dumplings in a bamboo steamer or metal steamer for 12–15 minutes.
• Adding a little bit of sesame oil (1/2 teaspoon) to the skillet after the water cooks away helps to brown the other side of the dumpling and it gives them a fantastic flavor.
• Mirin (sweetened sake) and sesame oil can be found in the Asian food section of your grocery store. If you can not find mirin, you can substitute 1 teaspoon sugar mixed with 1 tablespoon of sherry.