Pork Pot Stickers

By sandy_h

From Eating Well March 2019.

To make ahead, freeze uncooked dumplings, uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer to an airtight container and freeze for up to 3 months.

Ingredients

• 1 pound ground pork
• 1 large egg, lightly beaten
• 1 cup sliced scallions
• 1/4 cup Shaoxing rice wine (dry sherry can be used in its place)
• 1/4 cup reduced-sodium soy sauce
• 2 Tablespoons mushroom dark soy sauce
• 2 Tablespoons minced fresh ginger
• 1 Tablespoon sesame oil
• 1 Tablespoon sugar
• 1 Tablespoon cornstarch, plus more for dusting
• 1 teaspoon ground white pepper
• 1/4 teaspoon salt
• 2 cups finely chopped napa cabbage
• 80 round dumpling wrappers
• 7 Tablespoons canola oil, divided
• 3 1/2 cups warm water, divided

Details

Servings 70
Preparation time 105mins
Cooking time 165mins

Preparation

Step 1

Combine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.

Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.

Heat 1 Tablespoon canola oil in a large non-stick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.