potstickers

Ingredients

• 1 pound ground pork
• 1 cup finely chopped Napa cabbage
• 1/2 cup finely chopped scallions
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1 package round dumpling wrappers
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the ground pork, Napa cabbage, scallions, soy sauce, sesame oil, ginger, and white pepper. Mix thoroughly with your hands until well combined.
2. Lay out one dumpling wrapper on a clean surface. Place about 2 tablespoons of the pork mixture in the center of the wrapper.
3. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a semi-circle, pinching the edges firmly to seal. You can pleat the edges for a more traditional look.
4. Repeat with the remaining wrappers and filling.
5. Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat.
6. Arrange the potstickers in the skillet, flat side down, without overcrowding.
7. Cook for 4-5 minutes, or until the bottoms are golden brown and crispy. Flip and cook for another 3-4 minutes, or until cooked through.
8. Serve hot with your favorite dipping sauce (soy sauce, vinegar, chili oil).

Notes

• For best results, chill the prepared filling for 30 minutes before assembling the potstickers. This helps the wrappers hold their shape.
• You can freeze uncooked potstickers for later use. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag.
• To prevent sticking, lightly flour your hands when assembling the potstickers.
• A small bench scraper or rolling pin can be used to trim excess wrapper edges.