Pork pot stickers, with their sweet-savory filling of ground meat and minced aromatics, are a staple at Chinese restaurants. This is the version served at New York's Buddakan restaurant, where they come with bowls of soy sauce and chili sauce for dipping.
For the Filling
- 1 lb. ground pork
- 1 scallion, white and green parts, thinly sliced
- 1⁄2 cup jicama or water chestnut, finely chopped
- 4 cups Napa cabbage, finely chopped
- 6 cloves garlic, minced
- 2 tbsp. cilantro, minced
- 1 egg white
- 3 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1 tbsp. toasted sesame oil
- 1 tbsp. vegetable oil
- 2 tbsp. cornstarch
- 2 tbsp. salt
- Fresh-ground black pepper
For the Dumplings
- 30 (4 1/2") round wonton wrappers
- 1⁄4 cup vegetable oil, for frying
- 1⁄2 cup water
- Soy sauce, for serving
- Chili sauce, for serving
Combine all filling ingredients in a large nonreactive mixing bowl and mix by hand, aggressively slamming the mixture against the side of the bowl until thoroughly combined and very sticky.
Working one wrapper at a time, put a tablespoon of filling in the center of a wrapper. Brush water on one side of the circle. Holding the dumpling between the thumb and forefinger of your left hand (or right hand, if left-handed), use your dominant hand to pleat and seal the edges of the sealed dumpling. Stand sealed dumplings on an even surface, gently pressing to flatten their bottoms, and cover gently with a damp cloth or paper towel.
When all the dumplings are filled and sealed, heat the vegetable oil in a flat-bottomed, lidded skillet until hot but not smoking. Arrange half the dumplings flat-side down in the hot oil and cook, uncovered, for 3 minutes. Add the water, cover tightly with the lid, and reduce heat to medium. Cook 8-10 minutes, until all the liquid has evaporated and the dumplings are crisp on the bottom. Shake pan to loosen dumplings; turn out onto a plate and cover with foil. Repeat with remaining dumplings. Serve warm with soy and chili sauce for dipping.