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Pork and Cabbage Potstickers

Makes: 4 servings

Ingredients:

For the Filling:
2 cups finely shredded Napa cabbage
1 tsp. salt
1/2 lb. ground porkor ground turkey
2 green onions, minced
2 Tbsps. minced canned bamboo shoots
1 Tbsp. cornstarch
2 tsps. soy sauce
1-1/2 tsps. minced ginger
1/8 tsp. ground white pepper
3 Tbsps. soy sauce
2 Tbsps. Chinese black vinegaror balsamic vinegar
2 tsps. sesame oil
1 tsp. chili garlic sauce
22 potsticker wrappers
2 Tbsps. vegetable oil
2/3 cup water

Cooking:

1. Put cabbage into a colander set in the sink. Add salt and toss. Set aside until liquid releases from cabbage, about 15 minutes. Squeeze as much of the liquid out as possible and squeezed cabbage to a clean bowl. Add remaining; mix well. Combine dipping sauce ingredients in a small bowl; set aside.

2. Make each potsticker: Place a heaping teaspoon filling in center of potsticker wrapper. Brush edges of wrapper with water, fold in half, and press edges to seal. Set potsticker on work surface, seam side up, and lightly press to form a flat bottom.

3. Heat a nonstick frying pan over medium-high heat until hot. Add 1 tablespoon of the oil, swirling to coat bottom. Add half of potstickers, seam side up, and cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup water; cover, reduce heat to low and cook until water is absorbed, about 3 minutes. Remove from pan. Cook the remaining potstickers, first adding the remaining 1 tablespoon oil to the pan.

4. Place potstickers, brown side up, on a serving plate. Serve with dipping sauce.

Adapted from Quick and Easy by Martin Yan (Chronicle Books)
Copyrights, Yan Can Cook Group, 2005