Pot Stickers
Look for wonton wrappers in your supermarket’s refrigerated section (often next to tofu); they are also available frozen. Unused wrappers can be frozen, wrapped in plastic, for up to two months.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Filling can be refrigerated, covered tightly, up to 2 days.
Step 2
To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out. Place 1 rounded teaspoon filling in center of wrapper. With dampened fingertips, moisten all edges. Fold wrapper in half over filling to form a triangle, making sure filling is centered; press down edges firmly to seal. Transfer to a lightly oiled plate, and cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
Step 3
In a large skillet with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium-high. Add half the filled wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may spatter); cover, and steam until wrappers are translucent, 2 to 3 minutes. Repeat with remaining tablespoon oil, wontons, and 1/2 cup water. Serve immediately, with soy sauce on the side for dipping; garnish pot stickers and soy sauce with chopped scallions.
