Dumplings are an extremely important part of the Chinese New Year’s feast, as they are said to bring wealth and it is believed as the dumplings cook, they recover family wishes of generations past. So not only are dumplings absolutely delicious and wealth-producing—they’re wise too! Read more…
Ming Tsai’s Pork Pot Stickers
- ¼ head Napa cabbage (small), finely chopped
- ¾ tsp kosher salt, plus ⅛ tsp for seasoning
- ⅓ lb ground pork
- 1 Tbsp fresh ginger, minced
- 1 small carrot, coarsely shredded
- 2 scallions, thinly sliced
- 2 clove garlic, minced
- 1 Tbsp soy sauce
- 2 tsp toasted sesame oil
- ½ lightly beaten egg
- ⅛ tsp freshly ground black pepper
- 30 gyoza wrappers (you can also substitute wonton wrappers as long as you trim them)
- ¼ cup canola oil
To make the dumpling filling::
Toss together the cabbage and ¾ teaspoon salt in a bowl, and set aside for 30 minutes.
Transfer cabbage to a clean dish towel, and twist it to squeeze out as much water as possible. Wipe the bowl clean, and return cabbage to it. Add pork, ginger, carrots, scallions, and garlic to the cabbage, and stir to combine.
In a separate bowl, whisk together soy sauce, sesame oil, and egg. Stir this into cabbage-pork mixture. Stir in pepper and remaining ⅛ teaspoon salt.
To assemble the dumplings::
On a dry surface (like a cutting board), place 1 gyoza wrapper. To prevent the rest of the wrappers from drying out, keep them covered with a dampened cloth or paper towel until you use them. (If you’re using wonton wrappers, cut them into 3½-inch circles.)
Spoon 1½ teaspoons filling, and put in the center of the wrapper. Dampen a finger, and use it to moisten halfway around the edge of the wrapper.
Fold the moisture-free half of wrapper over the moistened half to form a half-moon or crescent shape. To seal, use the thumb and forefinger of one hand to form 6 tiny pleats along the unmoistened edge of wrapper.
Put the dumpling, seam-side up, on a dry baking sheet. Gently press it to flatten bottom. Cover dumplings loosely with a dampened cloth or paper towel. Form the remaining dumplings.
To cook the dumplings::
In a lidded, non-stick skillet over medium-high heat, heat the oil until it’s hot but not smoking. When it reaches this point, remove the skillet from the heat and arrange your pot stickers in a tight circular pattern. They should be standing up in the oil and touching.
Cook, uncovered, until the bottoms are pale golden, around 2 to 3 minutes.
Next, add ½ cup water, tilting the skillet to distribute evenly, then cover tightly with lid. Cook until the liquid has evaporated and the bottoms of dumplings are crisp and golden, around 7 to 10 minutes. (If your skillet looks dry before the bottoms are done, add 2 tablespoons more water).
Remove the lid and shake the skillet to loosen the pot stickers. Cook them another 1 to 2 minutes until steam dissipates.
Take a large, rimmed plate, and invert it over the skillet. Using pot holders or oven mitts, hold the plate and skillet together. Invert the skillet, then remove it to deposit the dumplings on the plate.
Serve warm with soy sauce.
Makes 30 dumplings.