Easy Chinese dumplings: That's a wrap!

My mom is a dumpling-wrapping queen. She can mix up a batch of filling and fold it into perfect little half-moon dumplings faster than I can set the table.

Mom usually sits at the breakfast table facing the television and, while watching her favorite Chinese soap opera, she'll pleat those suckers without once looking down. The problem is, during emotional moments of the dramatic soap, her dumplings would look, well, sad. So, the lesson is: Watch happy shows, get happy, fat dumplings!

There's a new book out by my friend Andrea Nguyen called "Asian Dumplings." With color photos and step-by-step illustrations, it covers more than 75 Asian dumplings, from samosas to spring rolls. I definitely recommend it.

I've adapted her water dumpling recipe for you to try. The folding technique is simple enough to master while watching your favorite comedy.

Find more of Jaden Hair's culinary adventures at www.steamykitchen.com.

PORK AND NAPA CABBAGE WATER DUMPLINGS

(Adapted from "Asian Dumplings" by Andrea Nguyen)

Salting and squeezing the water out of the cabbage is essential. It prevents soggy dumplings!

Makes 50 dumplings

12 ounces Napa cabbage leaves, roughly chopped (or regular cabbage)

1 teaspoon kosher salt (or 1/2 teaspoon table salt)

1 teaspoon grated fresh ginger (use microplane grater)

1/4 cup minced Chinese chives or green onions (white and green parts)

2/3 pound ground pork

1/8 teaspoon ground white pepper (or freshly ground black pepper)

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

2 teaspoons sesame oil

1 package frozen round dumpling wrappers (gyoza/potsticker wrappers) defrosted at room temperature for 30 minutes

For the slurry:

1 tablespoon cornstarch plus 1/2 cup water

Put the cabbage in a food processor and process until finely minced. Remove the cabbage to a large bowl and sprinkle with the salt. Let cabbage sit for 10 minutes. In the meantime, return the food processor bowl to the stand and add the ginger, chives, pork, pepper, soy sauce, rice wine and sesame oil. Pulse 4 times to mix the ingredients well. Set aside.

Use your hands to grab a handful of the cabbage and squeeze, discarding the excess moisture into the sink. You can also spoon all of the cabbage onto a cheesecloth and then squeeze the water out. Place the dry cabbage back into the large bowl and add the pork mixture. Fold the cabbage into the pork mixture.

Mix together the slurry. Take one dumpling wrapper, spoon scant 1 tablespoon of the pork mixture onto the middle of the wrapper. Dip one finger into the slurry and "paint" the edges of the dumpling wrapper. Bring up the bottom side of the wrapper, fold up and press to shape into a half-moon, encasing all of the filling. Place on baking sheet, cover loosely with plastic wrap and repeat. Make sure the dumplings do not touch each other on the sheet.

When all dumplings are assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours. To cook, half-fill a large pot with water and bring to boil. Gently slide in 1/3 of the dumplings. When the water returns to a boil, turn heat to a simmer and gently cook for 6 to 8 minutes. Remove with slotted spoon and repeat with remaining dumplings. Serve with hot chili sauce.