Prep: 1.5 hours
Cook: 6m
Servings: 50 dumplings
Pork dumplings (also called potstickers or gyoza when cooked this way) are a fun but fairly time consuming food to prepare. The majority of the time for this recipe is spent filling and folding the dumplings – but it goes fast with friends or family pitching in, sitting around a table, and chatting.
—Ingredients—
Fancy
- 300g napa cabage, stems separated, finely diced
- 1 tbsp garlic, finely minced (~4 cloves)
- 1 tbsp ginger, finely minced or grated (~1″ piece)
- 1/4 + 1/2tsp salt
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tbsp cornstarch
- 60g green onions, finely sliced (~3)
- 1 package circular dumpling wrappers
—Method—
Fancy Method
- Cook the cabbage:
- Heat some oil on medium low and add the garlic and ginger. Cook for 1m.
- Add cabbage whites and 1/4tsp salt. Cook until starting to become translucent, about 3m.
- Add the greens and cook until soft, around 2m.
- Remove from heat to cool, then squeeze to remove liquid.
- Prepare the filling:
- In a large bowl, mix pork, 1/2 tsp salt, soy sauce, sesame oil, corn starch, and sugar.
- Knead until smooth and glossy
- Add the cabbage and green onion.
- Chill until ready to use.
- Wrap the dumplings. There are many ways to do this. (See note.)
- Add a dollop of filling to the center of the wrapper.
- Using a finger dipped in water, wet the edge of half the wrapper, then fold over and pinch the middle of the edge.
- Make 3 or 4 small folds/pleats down one side, then the other. The more pleats the cooler you are.
- Place slightly apart on a plate or sheet pan.
- Cook the dumplings:
- Heat some oil in a medium hot pan.
- Add dumplings and cook until brown underneath, about 2-3m.
- Add 1/4c water and immediately cover to steam. Cook until center is 165F, about 3 minutes.