Pork and Cabbage Potstickers

Pork and Cabbage Potstickers
Yield
16dumplings
Yield
16dumplings
Pork and Cabbage Potstickers
Yield
16dumplings
Yield
16dumplings
Ingredients
Filling
  • 7ounces Napa cabbage
  • 11ounces ground pork
  • 1ounce green onionminced
  • 1/2ounce gingergrated
  • 2teaspoons sesame oil
  • 2teaspoons Shaoxing rice wine
  • 16each dumpling wrappers
Dipping Sauce
  • 1/2cup Chinese red vinegar
  • 1/2ounce gingerfinely sliced
Yield:
Instructions
Prepare the Filling:
  1. Stack cabbage leaves, halve lengthwise, and finely slice to yield about 3 cups.
  2. Place the cabbage in large colander and toss with 1 tablespoon coarse salt.
  3. Lay a small plate with a heavy can on top to press the cabbage.
  4. Rest the cabbage 20 minutes and squeeze the moisture out to yield about 1 cup firmly packed and wilted cabbage.
  5. Combine the pork, green onions, ginger, sesame oil, and rice wine with cabbage and mix well. Season with salt and white pepper.
  6. Lightly oil a sheet pan and set aside.
Stuff the Dumplings:
  1. Place a 3-1/4 to 3-1/2-inch round wrapper on work surface.
  2. Lightly wet inside edge with water.
  3. Place 1 tablespoon filling across the center.
  4. Pleat top (back) edge with 3 or 4 pleats in center.
  5. Bring top and bottom edges together and press to seal.
  6. Place filled dumpling on oiled tray and keep covered with a damp towel or plastic wrap.
  7. Pan-fry or steam 5 to 7 minutes or until cooked through.
For the Dipping Sauce:
  1. Stir together red vinegar and ginger and rest 15 to 20 minutes.