Chinese Pork Dumplings - Potstickers

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Step 1

Pulse cabbage in food processor until finely chopped, 8 to 10 pulses. Transfer cabbage to medium bowl and stir in ½ teaspoon salt; let sit for 10 minutes. Using hands, squeeze excess moisture from cabbage. Transfer cabbage to small bowl and set aside.

Step 2

2 Pulse pork, soy sauce, sesame oil, vegetable oil, Shaoxing wine, hoisin, ginger, salt, and pepper in now-empty food processor until blended and slightly sticky, about 10 pulses.

Step 3

Scatter cabbage over pork mixture. Add scallions and pulse until vegetables are evenly distributed, about 8 pulses.

Step 4

Transfer pork mixture to small bowl and, using rubber spatula, smooth surface. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Step 5

Place scant 1 tablespoon filling in center of wrapper.

Step 6

Brush away any flour clinging to surface of wrapper. Pinch together top and bottom edges to form 1½-inch-wide seam.

Step 7

Lift left corner closest to you and bring to center of seam.

Step 8

Pinch to seal. Pinch remaining dough on left side to seal.

Step 9

Repeat pinching on right side.

Step 10

Gently press dumpling into crescent shape, with seam on top.

Step 11

Lightly dust 2 parchment paper-lined rimmed baking sheets with flour. Using rubber spatula, mark filling with cross to divide into 4 equal portions. Transfer 1 portion to separate bowl, and refrigerate remaining filling.

Step 12

2 Working with 1 wrapper at a time (keep remaining wrappers covered), place scant 1 tablespoon filling in center of wrapper.

Step 13

Brush away any flour clinging to surface of wrapper. Shape dumpling following Half-Moon Fold, Two-Pleat Fold, or Triangle Fold (pages 98-101) and transfer to prepared sheet.

Step 14

Repeat with additional 9 wrappers and filling in bowl. Repeat dumpling-making process with remaining wrappers and remaining 3 portions filling. (Dumplings can be refrigerated for up to 24 hours or frozen on sheet until solid, then transferred to zipper-lock bag and stored in freezer for up to l month.

Step 15

Do not thaw frozen dumplings before cooking. Follow cooking instructions at right for Cooking Fresh and Frozen Pot Stickers.)

Step 16

3 Brush 12-inch nonstick skillet with 1 tablespoon oil. Evenly space 16 dumplings flat sides down around edge of skillet and place 4 in center. Cook over medium heat until bottoms begin to turn spotty brown, 3 to 4 minutes. Off heat, carefully add ½ cup water (water will sputter). Return skillet to medium heat and bring water to boil. Cover and reduce heat to medium-low. Cook for 6 minutes.

Step 17

4 Uncover, increase heat to medium-high, and cook until water has evaporated and bottoms of pot stickers are crispy and browned, 1 to 3 minutes. Transfer pot stickers to platter. Serve immediately. (Before cooking second batch of pot stickers, let skillet cool for 10 minutes. Rinse skillet under cool water and wipe dry with paper towels. Repeat cooking process with remaining l tablespoon oil and remaining

Step 18

½ cup water.)