DUMPLING PARTY: Vegetable, pork and seafood dumplings along with
cheater's scallion pancakes. (Mel Melcon, Los Angeles Times)
Total time: About 2 hours  Servings: 8 to 12 (makes 80
dumplings)  4 cups very finely chopped nappa cabbage (about 1
1/2 pounds)  Kosher salt  10 dried shiitake mushrooms  1 1/2
pounds coarsely ground pork  2 tablespoons dark sesame oil  8
green onions, green and white parts, finely chopped  2
tablespoons chopped garlic or regular chives  3 tablespoons
minced ginger  3 tablespoons minced garlic  3 tablespoons tamari
or soy sauce  2 tablespoons rice wine or sherry  Fresh black
pepper  About 80 round dumpling wrappers  Peanut oil, if frying,
or oil for greasing the steamer rack  1. Place the cabbage in a
large shallow bowl and sprinkle with 2 teaspoons kosher salt.
Toss to mix thoroughly. Let stand 30 minutes, then drain
completely and squeeze completely dry. Wipe the bowl clean and
return the cabbage to it.  2. While the cabbage is softening,
soak the mushrooms in boiling water until