Pork & Cabbage Dumplings

By stancec44

Ingredients

• 1 1⁄4 1⁄4 lb. tender leaves of Chinese cabbage or baby bok choy, roughly chopped
• 1 1⁄4 1⁄4 lb. tender leaves of Chinese cabbage or baby bok choy, roughly chopped
• 5 5 5 tbsp. peanut oil
• 5 5 5 tbsp. peanut oil
• 1 1⁄2 1⁄2 lb. ground pork
• 1 1⁄2 1⁄2 lb. ground pork
• 2 2 2 scallions
• 2 2 2 scallions
• 1 1 piece 1 (1-inch) piece ginger, peeled and minced
• 1 1 piece 1 (1-inch) piece ginger, peeled and minced
• 1 1⁄4 1⁄4 cup dark soy sauce
• 1 1⁄4 1⁄4 cup dark soy sauce
• 1 1 1⁄2 1⁄2 tbsp. Shaoxing rice wine
• 1 1 1⁄2 1⁄2 tbsp. Shaoxing rice wine
• 1 1 1 tbsp. light soy sauce
• 1 1 1 tbsp. light soy sauce
• 1 1 1 tsp. sugar
• 1 1 1 tsp. sugar
• 3 3 3 tsp. sesame oil
• 3 3 3 tsp. sesame oil
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 30 30 30 (3-inch) round wonton wrappers
• 30 30 30 (3-inch) round wonton wrappers
• 2 2 2 tbsp. black vinegar
• 2 2 2 tbsp. black vinegar

Details

Servings 30
Adapted from saveur.com

Preparation

Step 1

In a large pot of lightly salted, boiling water, blanch the cabbage until tender, about 1 to 2 minutes. Drain and place cabbage in a bowl of ice water. Drain cabbage and pat dry.

In a wok over medium-high, heat 3 tablespoons peanut oil. Add the pork and cook, breaking up any large pieces, until browned, about 3 minutes. Add the scallions and ginger and cook 1 to 2 minutes longer. Add 1 tablespoon dark soy sauce, the rice wine, light soy sauce, and sugar and cook 1 to 2 minutes more. Remove from heat and add reserved cabbage, 1 teaspoon sesame oil, salt, and pepper. Cool slightly.

Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a kitchen towel.

In a bamboo steamer set over 1 inch of simmer water in a wok, arrange the dumplings in a single layer on each steamer shelf and steam until cooked through, 4 to 5 minutes.

Meanwhile, wipe wok clean. Heat remaining peanut oil over medium and, working in batches, cook dumplings, turning once, until golden, 3 to 5 minutes. Transfer to a serving platter.
Whisk remaining 3 tablespoons dark soy sauce and sesame oil with the vinegar and serve with the potstickers.