Potstickers -Beef [Sk] 'Sesame & Cabbage

By Kwasome

The filling amount is enough for 32 dumplings. Look for wonton or gyoza wrappers in 3-inch squares, with about 50 wrappers per pound in the package. See the related Illustrated How To Guide, "Shaping and Filling Asian Dumplings" for illustrations.

Ingredients

• 1/2 small Napa cabbage , finely shredded (about 2 cups)
• 1 teaspoon table salt
• 4 ounces ground beef
• 1 medium scallion , minced (about 2 tablespoons)
• 1 medium clove garlic , minced (about 1 teaspoon)
• 1 tablespoon soy sauce
• 2 teaspoons sesame seeds , toasted
• 2 teaspoons sesame oil
• Pinch cayenne pepper
• 1 package wonton wrappers (see headnote), or gyoza wrappers
• 2 tablespoons vegetable oil

Details

Servings 1

Preparation

Step 1

1. Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining filling ingredients. Refrigerate until ready to make dumplings.

2. To fill ruffled potstickers - Place one rounded teaspoon in the center of a round wrapper. Moisten the edge with water. Fold the wrapper in half, then pinch the edges together and seal. Lightly press the filling on the counter to form a flat base. Gather the pinched edges together to form ruffles on the top.

3. To Pan-fry Dumplings - Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce passed separately