Ginger Pork Pot Stickers


2 cups Napa cabbage, finely chopped
1/8 teaspoon ¾ kosher salt, plus teaspoon for seasoning
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
1 tablespoon Chinese red rice vinegar (note: not red wine 2 teaspoons ginger, minced
2 teaspoons fresh cilantro leaves, chopped, or chopped green onion


In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth and squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it.
Add pork, ginger, carrots, scallions, and garlic and stir to combine.
In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
On a dry surface, lay out 1 pot sticker wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with a wet finger.
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.
In a large, lidded, non-stick skillet heat oil over moderately high heat until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another).
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.
Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
Remove lid and cook, shaking skillet to loosen pot stickers, 1 to 2 minutes.
Remove from skillet and serve pot stickers warm.
For the dipping sauce, combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days).




Wednesday, February 23, 2011 - 1:10pm


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