Pork and Cabbage Potstickers

Pork and Cabbage potstickers
Chinese New Year has come and gone, but that doesn't mean you can't keep celebrating with these easy-to-make potstickers.Farideh Sadeghin

These potstickers, adapted from Chinese cookbook author Fuchsia Dunlop, are simple enough to make during any night of the week. Freeze them to have a snack at a moment’s notice.

Pork and Cabbage Potstickers
These potstickers, adapted from Chinese cookbook author Fuchsia Dunlop, are simple enough to make during any night of the week. Freeze them to have a snack at a moment's notice.
Yield: makes 30 potstickers
Time: 45 minutes

Ingredients

  • 14 lb. tender leaves of Chinese cabbage or baby bok choy, roughly chopped
  • 5 Tbsp. peanut oil
  • 12 lb. ground pork
  • 2 scallions
  • 1 (1-inch) piece ginger, peeled and minced
  • 14 cup dark soy sauce
  • 1 12 Tbsp. Shaoxing rice wine
  • 1 Tbsp. light soy sauce
  • 1 tsp. sugar
  • 3 tsp. sesame oil
  • Kosher salt and freshly ground black pepper
  • 30 (3-inch) round dumpling wrappers
  • 2 Tbsp. black vinegar

Instructions

  1. In a large pot of lightly salted, boiling water, blanch the cabbage until tender, about 1 to 2 minutes. Drain and place cabbage in a bowl of ice water. Drain cabbage and pat dry.
  2. In a wok over medium-high, heat 3 tablespoons peanut oil. Add the pork and cook, breaking up any large pieces, until browned, about 3 minutes. Add the scallions and ginger and cook 1 to 2 minutes longer. Add 1 tablespoon dark soy sauce, the rice wine, light soy sauce, and sugar and cook 1 to 2 minutes more. Remove from heat and add reserved cabbage, 1 teaspoon sesame oil, salt, and pepper. Cool slightly.
  3. Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a kitchen towel.
  4. In a bamboo steamer set over 1 inch of simmer water in a wok, arrange the dumplings in a single layer on each steamer shelf and steam until cooked through, 4 to 5 minutes.
  5. Meanwhile, wipe wok clean. Heat remaining peanut oil over medium and, working in batches, cook dumplings, turning once, until golden, 3 to 5 minutes. Transfer to a serving platter.
  6. Whisk remaining 3 tablespoons dark soy sauce and sesame oil with the vinegar and serve with the potstickers.
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