Potstickers

I adapted this recipe from Fine Cooking magazine, which I really like. The original recipe had both pork and shrimp in them, if you care to try it.

Makes about 60 potstickers (see instruction below for freezing leftovers)

Potsticker ingredients:

2 cups of finely chopped napa cabbage

20 oz. ground pork

3 scallions, chopped

3 cloves of garlic, chopped

2 Tbs Chinese rice wine

1.5 Tbs grated ginger

1 Tbs soy sauce

1 tsp sesame oil

1/2 tsp sugar

salt and pepper

package of wonton wrappers (the circles, not the squares)

oil for frying

Dipping sauce:

3 Tbs soy sauce

1 Tbs rice vinegar

1 tsp sugar

1/2 tsp sesame oil

1 scallion, thinly sliced

First, salt the sliced cabbage to pull some of the moisture out of it. Cover with a clean towel and set aside for 30 minutes. Then ring the cabbage dry using the towel. Reserve for the pork mixture.

Add the pork, garlic, ginger, scallions, Chinese rice wine, soy sauce, sesame oil, sugar, salt and pepper.

Mix together.

Add the cabbage to the pork.

Stuff the wonton wrappers with the pork mixture, using a fork and your fingers. Seal each wonton with some warm water. Do not overstuff.

Heat 2 tbs of oil in a frying pan over medium-high heat. Add potstickers

Fry for a few minutes on each side to brown them.

Then add 1/2 cup to 3/4 of water (enough to cover the bottom of the pan but not drown the potstickers) and cover. Steam until all the water is gone. Remove lid for 30 seconds and then pull the potstickers.

Note**** If you want to freeze the leftovers (they keep for several weeks, though I haven't tested this cause we finish them quickly), you have to freeze the potstickers individually. You can't just throw them all in a freezer bag, or they stick together as they freeze and they disintegrate when you defrost them. I lay them out so they don't touch on a cookie sheet and put the cookie sheet in the freezer. After they have frozen completely, THEN you can put them all in a bag together.

Awesomeness.