Pot Stickers

 

Ingredients: 1/2 pound Napa cabbage
1 pound ground pork (lean, but some fat is good)
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon rice wine or dry sherry
2 teaspoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
40 to 50 wonton wrappers, preferably 3-inch round
Small bowl of water for moistening edges of wrappers
2 tablespoons peanut or other cooking oil
1 cup chicken broth, fresh or low-salt canned
Soy-Ginger Dipping Sauce, recipe doubled

    

Wash the cabbage. Chop very finely. Place in a kitchen towel and squeeze firmly to get out as much of the moisture as possible. Place in a large bowl.

 

Add the pork, ginger, garlic, rice wine or dry sherry, soy sauce and sesame oil. Season with salt and pepper, being careful not to overdo the salt since the soy sauce is salty.

 

Mix together until thoroughly blended. If desired, take a little piece of the mixture and cook in the microwave or a small skillet until no longer pink; taste for seasoning and adjust as needed.


To fill the dumplings, place a wonton wrapper on your work surface. (Read the directions on the package for working with the wrappers. Most will tell you to keep the remaining wrappers covered with a damp towel. Some will suggest the work surface be lightly floured.)

 

Place 2 teaspoons of the filling in the center, being careful not to allow the filling to touch the edges or they might not seal. Using your finger or a small brush, moisten the edges of the wrapper with a little of the water.

 

Fold the wrapper in half across the filling and pinch together at the center of the edge. Starting at one open end, make pleats to gather the dough around the filling. Pinch along the top of the dumpling to seal the pleated edges tightly together.

 

Set the dumpling, sealed side up, flattening the bottom slightly, on a lightly floured cookie sheet. Keep covered with a dry towel. Repeat with the remaining wrappers. (If your wrappers are square, use the same method, folding the wrapper into a triangle, and then pleating the ends. The shape will be different, but it works the same. Since square wrappers are usually a little larger, you might need to use 1 tablespoon of filling per dumpling.)


Heat a large skillet over high heat. Add the oil to the pan, making sure there is just enough to cover the bottom. Add the dumplings, sealed side up, as close as possible without touching the sides together, and cook until the bottoms are brown, about 2 minutes.

 

Do not turn the dumplings. Add the chicken broth carefully, as it will splatter. Cover immediately. Steam until the dumplings are firm and fully cooked, about 10 minutes, or until the liquid has evaporated. (Check the dumplings in 5 minutes. Depending on how quickly the liquid evaporates, you might have to add a little more broth or water for the dumplings to fully cook.)

 

Remove the lid and cook for about 1 more minute so they brown a little more. Carefully lift them out of the pan with a spatula. Serve immediately with dipping sauce.
Notes: The dumplings may be filled and frozen.

 

Place on a lightly floured cookie sheet and freeze, then place the frozen dumplings in a freezer bag. Thaw them before cooking.