A Cooks Illustrated recipe, featured on Bridget's blog
- 3 cups minced napa cabbage leaves (about ½ medium head)
- ¾ teaspoon table salt
- ¾ pound ground pork
- 4 minced scallions (about 6 tablespoons)
- 2 egg whites, lightly beaten
- 4 teaspoons soy sauce
- 1½ teaspoons minced or grated fresh ginger
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1/8 teaspoon ground black pepper
- 36 round potsticker wrappers (see note)
- 2 tablespoons vegetable oil
- 1 cup water, plus extra for brushing
- Toss cabbage with the salt in colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes. Press the cabbage gently with rubber spatula to squeeze out any excess moisture, the transfer to a medium bowl. (If you can't get moisture to release, squeeze cabbage with hands.)
- Add the remaining filling ingredients and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
- Working with 4 potsticker wrappers at a time (keep the remaining wrappers covered with plastic wrap), fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings. (The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to 1 day, or frozen for up to 1 month. Once frozen, the dumplings can be transferred to a zipper-lock bag to save space in the freezer; do not thaw before cooking.)
- Line a large plate with a double layer of paper towels; set aside.
- Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
- Reduce the heat to low, add ½ cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes.
- Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 3 to 4 minutes more.
- Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly. Transfer the dumplings to a serving platter. Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat step 3 with the remaining dumplings, oil, and water.
- Serve with Scallion Dipping Sauce.
Instructions for different size wrappers:
Round gyoza (3¾ inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
Round wonton (3¾ inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
Rectangular wonton (3¼ inches by 2¾ inches), fill with 1 rounded teaspoon, steam for 5 minutes.
Liz's Rating: 10/10
Tim's Rating: 10/10