Pork and cabbage dumpling filling

Slice the white part of the cabbage and chop it roughly; slice the leaves thinly.

Mix the cabbage with the salt in a container and let it sit 20 minutes, then squeeze out the water. 600 g of fresh cabbage gives about 350 g. Do not let it sit longer than needed; the cabbage still has to give moisture to the filling.

Combine the ground pork, egg, grated ginger, diced scallion, soy sauce, sesame oil, the squeezed cabbage and the garlic chili sauce.

Cook a small amount in the microwave and taste to check the salt, since the salted cabbage makes the level hard to judge.

Stir the filling in one direction and throw it back into the bowl to develop the texture.

Fold a wrapper in half over the filling and pinch the edge shut.

Pan-fry until golden brown and crisp on two sides.