POT Stickers OR Gyoza

Let's Cook

1. Step 1.

   Combine in a medium bowl: 2 cups packed shredded napa cabbage (about 8 ounces); ½ teaspoon salt

2. Step 2.

   Let stand for 15 minutes to draw out the water, then transfer to a thin, clean kitchen towel and wring out as much moisture as possible. Rinse and dry the bowl the cabbage was salted in, and add the wrung-out cabbage along with: 1 pound ground pork; 2 garlic cloves, minced; 1-inch piece ginger, peeled and minced; ½ cup finely chopped green onions or Chinese chives; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 teaspoon sugar; ¼ teaspoon salt; ¼ teaspoon black pepper

3. Step 3.

   Mix until combined. Have ready: 50 gyoza or round wonton wrappers

4. Step 4.

   Working with 6 wrappers at a time, place a rounded teaspoon of filling in the center of each. Brush the edges of the wrappers with water and fold in half to make a half-moon shape, pressing out the air and sealing the edges. If desired, pleat the rounded edge. Place the sealed dumplings seam side up on a baking sheet lightly dusted with: Cornstarch

5. Step 5.

   gently pressing the dumplings down to flatten their bottoms. Allow to rest for 30 minutes. In the meantime, prepare: Dipping Sauce for Dumplings

6. Step 6.

   Heat a large, preferably nonstick, skillet over medium-high heat. When hot, add: 2 tablespoons vegetable oil

7. Step 7.

   Add 20 to 25 dumplings to the skillet in a circular pattern so that their sides touch. Let cook until golden brown on the bottom, about 2 minutes. Add to the skillet: ⅔ cup water

8. Step 8.

   Cover and cook until the water has almost completely evaporated, 6 to 8 minutes. Carefully uncover and cook the dumplings until crisp, 1 to 2 minutes longer. Remove from the heat and let sit for 2 minutes. Sometimes, the dumplings will fuse together. If they have, you can invert the whole mess of dumplings onto a serving plate so the browned bottom side is facing up. Serve with the dipping sauce.