Pork & Cabbage Potstickers

To make the dipping sauce, in a small bowl, stir together the soy sauce, rice vinegar, sugar, sesame oil, green onions, garlic and ginger. Let the sauce sit for at least 15 minutes before serving. (Any leftovers can be stored, covered, in the refrigerator for up to 1 week.)

To make the filling, in a large sauté pan over medium heat, warm the vegetable oil. When the oil begins to glisten and slides easily along the pan, add the cabbage, ginger, garlic and green onions and cook until the cabbage begins to soften, 1 to 2 minutes. Season with 1/8 tsp. of the salt. Turn off the heat and transfer the vegetables to a large plate to cool for 15 minutes.

Add the ground pork, 3 Tbs. water, the tapioca starch, soy sauce, sesame oil, sugar and the remaining 3/8 tsp. salt to a mixing bowl. Using a wooden spoon or your hands, mix the ingredients for 1 to 2 minutes to tenderize the meat. Add the cooled vegetables and stir until incorporated. Set aside.

Line a baking sheet with parchment paper and set aside.

To fill the potstickers, place a wrapper in your left hand and scoop a heaping tablespoon of the filling into the center of the wrapper.

For round dumplings, gently grasp the edge of the wrapper between your thumb and index finger and begin to fold the edge counterclockwise. Move the thumb slowly upwards, creating a pull and pinch process, rotating the dumpling as you work. Repeat the process until the dumpling is completely sealed. Then slightly pull up the sealed peaks and remove the extra flour.

For crescent-shaped potstickers, pinch together the edges of the wrapper on the right. Using your index fingers, create a pleat along the side of the wrapper that is facing away from you. Push the pleat to the right and press to seal the pleat. Continue creating and sealing the pleats to the right until you reach the edge of the potsticker. Place the finished potsticker on the prepared baking sheet.

Repeat to make more potstickers with the remaining ingredients. Cover the potstickers with a damp towel as you make them to keep them from drying out.

To cook the potstickers, in a large cast-iron or nonstick pan over medium-high heat, warm 1 1/2 Tbs. vegetable oil. Arrange as many potstickers as you can in a single layer, leaving 1/2 inch (12-mm) of space between them. Pan fry until the bottoms turn golden brown, 2 to 3 minutes. Holding a pan lid with one hand, pour about 1/4 cup (2 fl. oz./60 ml) water into the pan with your other hand. When the water comes into contact the hot oil, it will spatter, so use the lid so you don’t get splattered. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes. Uncover the pan. If there is still any water in the pan, continue cooking until the water evaporates.

Add more oil to the pan before cooking any remaining batches.

Transfer the potstickers to a serving platter and serve with the dipping sauce alongside. Serves 6 to 8; makes 35 to 40 potstickers.

Recipe courtesy of Lisa Lin