- Cooking time
- 45 mins
- April 16, 2016
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.
Pork and cabbage potstickers
- 1/4 lb. tender leaves of Chinese cabbage or baby bok choy, roughly chopped
- 5 tbsp. peanut oil
- 1/2 lb. ground pork
- 2 scallions
- 1 (1-inch) piece ginger, peeled and minced
- 1/4 cup dark soy sauce
- 1 1/2 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 wonton wrappers
- 2 tbsp. black vinegar
- 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.
- 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.
- 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.
- 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.
- 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.
- Whisk remaining 3 tablespoons dark soy sauce and sesame oil with the vinegar and serve with the potstickers.