• Pulse napa cabbage in a food processor until finely chopped. Transfer to a bowl and combine with 1/4 tsp salt to draw out the water. Let it rest for 10 minutes. Using a thin kitchen towel, wring out the water from the cabbage until very dry. Set aside.
• Combine the prepared napa cabbage with the rest of the filling ingredients in a large mixing bowl. Mix well until the mixture is slightly sticky. (Note: I used a KitchenAide mixer on “stir setting” for this step. You can also use a food processor but only do a few pulses at most and check the texture frequently to prevent overmixing.)
• Scoop a small teaspoon of the mixture and microwave for 30 seconds until cooked through to do a taste test, and adjust seasoning as needed.
• Fill each dumpling wrapper with about 1 tablespoon of filling. Dip your finger into the bowl of water, then slightly wet the edges of the wrapper. Fold the edges together and pinch to seal tightly (there shouldn’t be any openings).*
• Freeze the dumplings on a baking sheet lined with parchment paper until completely frozen. Then transfer to a Ziploc bag for future use.

Boiling method:

• Bring a large pot of water to boil, add the frozen dumplings, and let them boil for 15 minutes until cooked through.

Pan-fried method:

• Heat 1/2 Tbsp oil in a non-stick skillet over medium heat. Place dumplings in a single layer without touching. Add water until it reaches 1/2 inch up the dumplings. Bring to a boil, cover, and steam for 15 minutes. Uncover, let the water evaporate, then cook for another 2 minutes until the bottoms are crispy.
• Serve hot with chili oil or with a dipping sauce of your choice!