Pork and Cabbage Potstickers with Ginger Dipping Sauce
Crisp-bottomed, juicy pork and napa cabbage dumplings pan-fried and steamed in one skillet, served with a tangy soy-ginger dipping sauce.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 1 hr
- Serves
- 4
Salting and squeezing the cabbage keeps the filling juicy but not soggy. To freeze, set the filled dumplings on a tray until solid, then bag them and cook straight from frozen, adding 2 minutes to the steaming time. Read the labels on the wrappers and soy sauce to be sure they have no hidden flavorings.
Method
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Toss the cabbage with the salt and let it sit . Squeeze it in a clean towel to remove as much liquid as you can.
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In a large bowl, mix the pork, squeezed cabbage, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, white pepper and cornstarch. Stir in one direction until the filling looks tacky.
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Place 1 heaping tablespoon of filling in the center of a wrapper. Moisten the edge with water, fold in half and pleat the edge to seal. Set on a parchment-lined tray, flat side down, and cover with a damp towel while you fill the rest.
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Whisk the dipping sauce ingredients together in a small bowl.
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Heat the neutral oil in a large nonstick skillet with a lid over medium-high heat. Arrange half the dumplings flat side down and cook , until the bottoms are deep golden.
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Pour in 1/4 cup water, cover right away and steam , until the wrappers look translucent and the pork is cooked through (160°F / 71°C). Uncover and cook more until the water evaporates and the bottoms re-crisp.
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Repeat with the remaining dumplings and serve hot with the dipping sauce.
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