Chinese Potstickers or Pan-fried Dumplings

Chinese Potstickers or Pan-fried Dumplings
Chinese pan-fried dumplings are fried and then steamed in water. This two-stage cooking process gives the dumplings a crispy bottom, soft top, and juicy filling.

Napa cabbage add color, texture and flavor to this easy to make pan-fried dumpling recipe. Yields about 48 dumplings.
Ingredients:
• 1/2-3/4 cup finely chopped Napa cabbage
• 1/4 cup finely chopped green onion (Spring onion)
• 1/4 cup chopped water chestnuts (optional)
• 1 pound ground pork
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon Asian sesame oil
• Dash white pepper
• 1 package wonton or gyoza wrappers (about 48 wrappers)
• 1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white
• 1 cup water, or as needed

Preparation:
Combine the first 10 ingredients in a large bowl, using your fingers to mix everything together. (Note: If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use).

Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. (Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings).

Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 potstickers, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings. Serve with soy sauce combined with white or sherry vinegar and a few drops of sesame oil.
submitted by: Emily O'Loughlin