Pork Dumplings

Ingredients:
3/4 Pounds ground pork
100 3.5 inch square wonton wrappers (you can find these in most Asian aisles at groceries or even where you’d find ravioli wrappers at the market)
1 tablespoon minced fresh ginger root
4 cloves minced garlic
2 tablespoons thinly sliced green onions
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups shredded Chinese cabbage

Directions:
In a bowl, combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, and cabbage (for added taste, sautée the green onions with vegetable oil until soft, then pour oil and onions into mixture.) Stir until well mixed.
Place around one teaspoon of mixture into the center of each wonton skin.
Moisten edges of wonton with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling (there are many YouTube videos on how to fold fancier or more traditional dumpling shapes).
Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: gently lower dumplings into a pot of boiling water and boil for three to five minutes or until dumpling skins are translucent and the dumplings have been floating for around three minutes.

Bai Chicken

Ingredients for 4-6 servings:
one 4-5 pound chicken
5 1/2 teaspoons salt, divided
1 ounce fresh ginger cut into thumb-sized pieces
4 cloves garlic
4 quarts ice water
1 tablespoons sesame oil
3 tablespoons ginger, finely shredded
3 tablespoons vegetable oil

Directions:
Rub chicken with 2 teaspoons salt, then rinse under cold water and place onto rack to drain.
In a large pot, bring 3 quarts of water, ginger, garlic, and 2 tsp salt to boil.
Slowly add the chicken, breast-side up.
Return water to a boil and boil, uncovered, for around 5 minutes.
Cover the pot, turn off heat, and let chicken sit for 20 minutes.
Uncover pot and return to boil for 3-4 minutes.
Carefully remove chicken from pot and place chicken in colander in the sink.
Insert meat thermometer into thickest part of thigh. If the thermometer is under 170 degrees, return and simmer for a few minutes until it reaches the correct temp.
Slowly pour ice water over the chicken (you can save the broth for soup).
Rub chicken with sesame oil and, after it cools, chop the chicken into thin slices (one hundred slices isn’t necessary but would be cool if you’re all about that authenticity).
For the Bai Chicken Scallion Sauce:
Place scallions, thumbsized ginger, and 1 1/2 tsp salt in a bowl.
Heat vegetable oil until very hot but not smoking and pour over scallion mixture (be aware of splattering!)
Serve Chicken with sauce on the side.