Dumplings with a crispy "skirt"

Ingredients:

• 6 medium dried shiitake mushrooms (each about 2.5 cm in diameter)
• 2 cups shredded Chinese cabbage (about a quarter of a small head)
• 450 g fatty minced pork
• 2 tablespoons light soy sauce
• 1 tbsp. l. shaoxing wine
• 2 tsp. dark sesame oil
• 1 teaspoon of sugar
• 0.5 tsp ground white pepper
• 5 tbsp. neutral vegetable oil
• 1 package (450 g) of gyoza dough pieces
• 3 tsp cornstarch
• 1.5 tsp premium flour
• 3/4 teaspoon white vinegar
• Chinese black vinegar, for dipping, optional

Preparation:

1. Soak the mushrooms in a medium bowl with 3 cups of cool water. Stir to coat the entire surface of the mushrooms. Let them sit at room temperature for at least 3 hours and up to 4 hours.
2. When the mushrooms are almost completely moistened, combine the cabbage with 1 tablespoon of salt in a medium bowl and let sit until the liquid collects at the bottom, about 15 minutes. Squeeze as much water as possible from the cabbage with both hands and transfer the cabbage to a large bowl. Add the pork, 1/2 cup of the mushroom water, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and 1 teaspoon of salt. Stir with chopsticks in one direction only until the pork and cabbage mixture begins to become sticky. Add 3 tablespoons of neutral oil and toss.
   
   Note
   
   For this recipe, only fatty minced meat is suitable, so that the filling is juicy.
3. Remove the stems from the mushrooms and discard them. Finely chop the mushrooms and add them to the pork filling. Stir until smooth.
4. Prepare your work area so you have on hand: a small bowl of cold water for bonding the dough, the pork and cabbage filling, the packaged dough pieces, and a large plate or baking sheet lined with cling film to prevent the dumplings from sticking.
5. Place a piece of dough in the palm of your hand, add 1 tablespoon of filling to the center, then lightly moisten the edges of the dough with cold water using your index finger. Fold the dough into a semicircle and pinch the center, leaving the sides open. Make two folds, starting from the left side of the fold, making a semicircle toward the center, then press the crimped side firmly to secure. Repeat the fold on the right side. Press firmly to seal the dumplings and slightly thin the edges of the dough. Place the finished dumplings on the prepared plate. Repeat with the remaining pieces of dough and filling.
6. In a small bowl, whisk together 1/2 cup cold water, 1 teaspoon cornstarch, 1/2 teaspoon flour, and 1/4 teaspoon white vinegar until smooth and lump-free.
7. In a large nonstick skillet (about 27 cm) over medium-high heat, heat the remaining 2 tablespoons neutral oil. Arrange 10 dumplings in a circle or flower pattern (pointed end of each dumpling facing the center of the pan, with the ruffled side of the next dumpling facing the flat side of the previous one).
8. Fry until the bottoms are golden brown, about 2 minutes. Stir the mixture and pour it into the pan. Cover and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Remove the lid and fry the dumplings over medium heat, moving the pan as needed for even browning, until the bottoms are dry and the dumplings are crisp and golden brown. Remove from heat, place a large plate over the pan, and carefully invert the dumplings onto the plate, face up. Serve immediately, drizzled with Chinese black vinegar.
9. Make the porridge again and fry the remaining dumplings, or freeze the dumplings on a plate lined with cling film, then transfer to a bag and store in the freezer for up to 3 months.
   
   Note
   
   This recipe makes 32 dumplings. If you're cooking them from frozen, add an extra minute to the cooking time in a covered pan.