made a whole lotta hand-rolled chinese pork dumplings. however, upon cooking, i felt that the filling felt 'dry' - i see that some recipes use some cornstarch in the filling - mine is below. i used ground pork butt - so lots of fatty pork. what am i doing wrong??
* 1/2 pound napa cabbage (about 1/2 a small head), roughly chopped (squeezed out)
* 1 teaspoon kosher salt
* 2 scallions, roughly chooped
* 1/2 pound fatty ground pork
* 2 teaspoons soy sauce
* 1 tablespoons Shaoxing wine
* 2 teaspoons sugar
what will make the filling retain a nice meaty but moist taste?