Chinese Potstickers

As shown to Lindsay Sterling by Rattana Sherman, from Bankok, Thailand, in Durham, ME. Photography by David Holman.

Note: You can make these in advance so that all that’s left to do is step 6 - sauteeing. After step five, freeze them on the cooling tray, then transfer to an airtight container and store in freezer. 
Cooking time: 2 hours
Makes: about 42 

Ingredients

  • 1/4 cabbage, chopped then turned granular in a food processor
  • 1 tsp salt
  • 1/2 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 scallion, chopped
  • 1 Tbsp oyster sauce
  • 1 Tbsp corn starch
  • 1 tsp soy sauce
  • 1 tsp white whine
  • 1 tsp sesame oil
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 lb. ground pork
  • 1 package circular dumpling wrappers (she used Twin Marquis brand Shanghai style)

For sauce:

  • 3 Tbsp soy sauce
  • 1 tsp chopped ginger
  • 1 Tbsp rice vinegar
  • 2-3 drops sesame oil

For garnish:

  • sesame seeds
  • or fried garlic

Instructions

1. Mix sauce ingredients in small bowl.

2. Make pot sticker filling by mixing everything except the dumpling wrappers in a large mixing bowl until evenly incorporated.

3. Set up where you’ll assemble and cook the dumplings. Next to your sink place the bowl of filling, the stack of dumpling wrappers, and a large plate or tray for your assembled pot stickers. Turn the faucet on cool drip. Put a pot of water on high on the stove for boiling them, and next to it a tray where you’ll place the boiled pot stickers to cool. Next to that, put a small dish of vegetable oil with brush for coating the hot pot stickers so they don’t stick.

4. Take one wrapper and wet it on one side with your fingers. Spoon a heaping teaspoon of filling in the center of the wrapper. Fold it in half, sealing the filling inside by pressing the wrapper edges together. Make three pleats in the round edge of the dumpling. Set aside on a tray and keep making more.

5. Boil a pot of water. Add batches of potstickers (if you put more than one layer in, they'll stick to each other), stirring gently at first to make sure none stick to the bottom. Once they’re all floating (about 4 min.), place on perforated tray or strainer. Brush all over each with oil to prevent sticking. Assemble the rest of the pot stickers and cook. Freeze what potstickers you want on a tray without them touching each other. (Once they're frozen, put in a Ziplock bag). 

6. In a large saute pan with 2 Tbsp of oil on med-high heat, brown about 10 pot stickers at a time on each side. Then toss a shot of water into the pan. Put the golden potstickers on plates, drizzle with sauce and sprinkle with fried garlic or sesame seeds.