Pot Stickers (Guo Tie) Cecilia Chiang

By CheeseDiva

Ingredients

• 2 cups napa cabbage, rinsed, cored, finely chopped, and
• squeezed of excess water
• 2 teaspoons minced green onion, white and light green parts only
• 1 teaspoon minced fresh ginger
• 1 pound lean ground pork
• 1-1/2 teaspoons kosher salt
• 1 tablespoon Asian sesame oil
• Flour, for dusting
• 25 pot-sticker wrappers
• 1 large egg, beaten
• Peanut oil, for pan frying
• Dipping sauce
• 3 tablespoons premium soy sauce
• 2 tablespoons rice vinegar
• Dash of chill oil and/or pinch of minced fresh ginger (optional

Details

Adapted from foodwine.com

Preparation

Step 1

To make the filling, mix the cabbage, green onion, ginger, pork, salt, and sesame oil together in a bowl with your hands until well combined.

To assemble the dumplings, lightly dust a rimmed baking sheet with flour and set aside. Keep the wrappers moist under a slightly damp towel; have a small bowl of water handy for sealing the filled dumplings. For each pot sticker, place 1 tablespoon of the filling in the center of a wrapper. Dip a finger in the water and moisten all around the edges of one side of the wrapper. Fold the wrapper in half to form a triangle that encloses the filling and press together. With your finger, dab a little egg on the two opposite points of the long side of the triangle. Bring the two points together so they overlap and press to seal. Repeat with the remaining filling and wrappers. If not frying and eating the dumplings right away, they should be refrigerated, loosely covered with the damp towel, and cooked within 1 hour. Or, they may be frozen.

To make the dipping sauce, whisk together the soy sauce, rice vinegar, chili oil, and ginger in a small bowl; mix well. Set aside.

To cook the dumplings, heat a large nonstick skillet over high heat until a bead of water dances on the surface and then evaporates. Cover the bottom of the skillet with a thin film of peanut oil and swirl to coat. Arrange some of the dumplings in the skillet in a single layer, being sure to not overcrowd. Pan-fry on high heat until the bottoms are golden brown, about 2 minutes (skip this if cooking frozen pot stickers). Pour enough water over the pot stickers to create 1/2 inch of liquid. Cover the pan, reduce the heat to medium-high, and steam for 5 minutes (or 8 minutes if frozen). If cooking frozen pot stickers, uncover and let them brown after all the water has evaporated. Transfer the pot stickers to a platter and serve with the dipping sauce.