Pork Dumplings (potstickers)
 
Prep time
Cook time
Total time
 
Author:
Serves: About 30 dumplings
Ingredients
  • DUMPLINGS
  • 2 cups Napa Cabbage, finely sliced
  • 2 tsp. Kosher salt
  • 454 g ground pork
  • 2 tbs. ginger, grated
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tbsp. soy sauce
  • 1 tbsp. Chinese rice wine or dry sherry
  • 1 tbs. sesame oil
  • Black pepper to taste
  • SOY DIPPING SAUCE
  • 3½ tbsp. soy sauce
  • 1 tbs. rice vinegar
  • 1 tbsp. ginger, grated
  • 2 tsp. mirin
  • 2 green onions, thinly sliced
Instructions
  1. MAKING THE DUMPLINGS
  2. Place a colander in the sink and put your napa cabbage in it. Sprinkle with Kosher salt. Let stand for about 30 minutes.
  3. Place the cabbage in the middle of a clean kitchen towel. Roll it and then wring out to extract as much water as you can.
  4. In a large bowl, combine the cabbage with the rest of the ingredients. Mix well with your hands. Season with ground pepper (don't salt, the soy sauce is doing that job!).
  5. Place a bowl of water next to your working station. Take out one wrapper and cover the rest with a damp cloth.
  6. Place about 2 tsp. of your stuffing in the middle of a wrapper. Dip your finger in the water and run it around your wrapper. Fold and seal the hedges, then fold/pinch the hedge from one side to the other. Don't worry if it's not perfect, it will come, the important thing is to make sure it is tightly sealed.
  7. Let rest on a baking sheet lined with parchment paper until you're ready to cook them.
  8. * See freezer note below.
  9. COOKING THE DUMPLINGS
  10. Pour 2 tbs. of neutral oil like canola or peanut oil in a pan over medium high heat.
  11. Once hot, place your dumplings, flat side down. Don't overcrowd your pan. Cook until the bottom is golden brown, about 2 minutes .
  12. Pour ⅓ cup of water in your pan. Be careful, the liquid might splatter. Cover your pan.
  13. Cook for about 4 minutes, until the water has been absorbed.
  14. Remove the lid, continue coking for about 2 minutes so the bottoms crisp-up.
  15. You're ready to serve! Plate them and serve along the Soy dipping sauce.
  16. SOY DIPPING SAUCE
  17. Combine all the ingredients and mix well.
  18. * These dumplings are really freezer-friendly. Once wrapped, you can place them on a baking sheet lined with parchment paper. Place them in the freezer for about 1 hour and then transfer to a large freezer Ziploc bag. Don't cook them first, you can pan fry, steam or boil them right from the freezer!
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/pork-dumplings/