INGREDIENTS

INSTRUCTIONS

FILLING
SAUCE
Make filling: Chop cabbage to small pieces, sprinkle with 1 teaspoon of
salt and toss well. Let stand 10 minutes, drain, then squeeze firmly to
wring out excess moisture. In a large mixing bowl scatter cabbage and add
pork. Sprinkle remaining filling ingredients on top. Using chopsticks, stir
briskly in one direction until well-blended. Throw mixture against inside
of bowl 5 to 6 times to compact it. Press plastic wrap on surface of
filling and set aside 30 minutes at room temperature, or refrigerate up to
24 hours for flavor to develop. Bring to room temperature before using .
Fill one wrapper at a time, keeping remaining covered. Heap 1 level
tablespoon filling off-center in wrapper and shape into a half-moon, about
2 inches. Run a moist finger lightly around edge of wrapper. Pleat and
press dumpling closed. Transfer dumplings as they are made to a
lightly-floured baking sheet and keep them covered with a towel to prevent
drying.
Make sauce: About 20 minutes before serving, mix dipping sauce ingredients
and season to taste.
Heat a heavy 12-inch cast-iron skillet with a tight-fitting cover over high
heat. When very hot, add enough oil to coat bottom with a scant 1/4-inch,
swirl skillet to coat bottom and sides, and reduce heat to medium. When oil
is hot, pick up dumplings by their tops and quickly arrange them, smooth
side down, in concentric rings starting from outside of pan and working
into center. You will be able to cook about half of dumplings at a time.
Dumplings should hug each other tightly in a pretty spiral; they will stick
together. Adjust heat so they sizzle mildly. When all dumplings are in
place, raise heat to brown bottoms. Check frequently, and when bottoms are
browned, add enough stock to come halfway up sides of dumplings. Adjust
heat to simmering and cover. After about 7 minutes, check to see if almost
all stock has been absorbed. Check bottoms of dumplings -- they should be
crisp enough to "clink" against a fingernail. If needed, add a little more
oil down side of pan, swirl to distribute under dumplings and continue
frying until crisp.
Loosen dumplings from bottom with a spatula and invert them onto a warmed
serving platter, browned bottoms up -- they should cling in a spiral. Spoon
dumpling sauce into individual saucers or dipping bowls and serve
immediately. Do this in two pans at once, or repeat to cook remaining
potstickers.
Posted to MM-Recipes Digest V4 #140 by Wes King <kingman@mindspring.com> on
May 20, 1997

A Message from our Provider:

“You’ve achieved nothing until you find God”