Bring
a pot of water to a boil. Blanch pork belly pieces for 3 minutes. Transfer pork
to a plate and rinse pot.
In
a wok or frying pan over low heat, add oil and sugar. Melt sugar slightly and add
pork. Raise heat to medium and cook until pork is lightly browned. Reduce heat to
low and add Shaoxing wine, regular soy sauce, dark soy sauce, and water. Cover
and simmer until pork is fork tender, 45 minutes to 1 hour. Stir every 5-10
minutes to prevent burning and add more water if it gets too dry.
Once
pork is fork tender, if there is still a lot of visible liquid, uncover wok, increase
heat to medium and stir continuously until sauce has reduced and coats pork.
In a large frying pan over low heat, add 1 teaspoon of vegetable oil. In a small bowl, whisk together eggs, salt, and pepper. Add eggs to pan and cook, turning occasionally, until firm but still moist. Remove from pan and set aside.
Add remaining 1 tablespoon oil to pan and increase heat to medium-high. Add frozen vegetables and edamame to pan and cook until warmed through, about 10 minutes. Stir in cooked rice and eggs and cook for 5 minutes.
In a separate small bowl, whisk together soy sauce, honey, and ground ginger. Add mixture to pan and stir.
Just before serving, add sesame oil and top with green onions.
To prepare the filling, clean, remove and discard stems of mushrooms and finely chop caps. Place chopped mushrooms in a bowl with pork, ginger, cabbage, garlic, green onions, soy sauce, egg white, and salt. Stir to mix well. To test seasoning, cook about 1 teaspoon of filling in microwave until cooked through. Taste and adjust season as needed.
To assemble dumplings, lay 1 wrapper on a clean work surface and place 1 teaspoon of filling just below center of wrapper. Using a small pastry brush or a fingertip, brush a thin film of cold water around edge of wrapper. Fold wrapper in half over filling and pinch it shut just at midpoint.
Pleat one open side towards center using three pleats to close. Repeat on other side, aiming pleats towards middle of wrapper opening. Place assembled dumpling, pleated side up, on a rimmed baking sheet lined with parchment paper. Cover dumpling with a clean kitchen towel to prevent drying. Repeat with remaining filling and wrappers.
To prepare sauce, whisk
hoisin sauce, vinegar, ginger, sugar, and sesame oil together in a small bowl.
Taste and adjust seasoning as desired.
To cook dumplings, pour water into a wok or large pot to a depth of 3”and heat over medium-high heat to a strong simmer. Stack bamboo steamers in the wok or place a steamer insert into the pot. Steamers should not touch the surface of the water. Line steamers with cabbage leaves or oiled sheets of parchment paper. Arrange dumplings in steamers at least ½”apart. Cover steamers and steam dumplings until filling is cooked through and wrappers are translucent, about 6-8 minutes. Remove dumpling from steamer.
Serve immediately with hoisin dipping sauce on the side.
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