Ginger Pork Pot Stickers
2 cups Napa cabbage, finely chopped
pound ground pork (not too lean)
1 tablespoon fresh ginger, minced
2 tablespoons carrot, coarsely shredded
1/4 cup green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 egg, lightly beaten
30 pot sticker (gyoza) wrappers
1/4 cup canola oil
4 tablespoons soy sauce
1 teaspoon sesame oil
Add pork, ginger, carrots, scallions, and garlic and stir to combine.
Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom.
Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes.
Add 1/2 cup water, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes.
Remove lid and cook, shaking skillet to loosen pot stickers, 1 to 2 minutes.