In a bowl combine ground pork, salt, minced ginger, chopped parsley, garlic powder, soy sauce and sesame oil
Chop up about 1/4 c of Amarena Fabbri. Add them to the other ingredients and mix together
Drop 1 full tbsp of filling right in the center of each disc of dumpling skin. Brush the edges of each disk slightly with water and seal them up by folding them in half, then pinching the edges together.
Cook your jiaozi in boiling water until they come up on water surface (about 8 minutes). Drain them and serve them with some Chinese vinegar. Ready!