Pork Potstickers || Gracefult Kitchen

Pork Potstickers

Pork

These healthy dumplings have a juicy filling so they don't need to be served with a dipping sauce, but offer them with a little chili oil if you'd like. Look for dumpling wrappers in the produce section of your supermarket or at an Asian market.

Ingredients

1 pound ground pork
1 large egg, lightly beaten
1 cup sliced scallions
¼ cup Shaoxing rice wine (see Tip)
¼ cup reduced-sodium soy sauce
2 tablespoons mushroom dark soy sauce (see Tip)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon cornstarch, plus more for dusting
1 teaspoon ground white pepper
¼ teaspoon salt
2 cups finely chopped napa cabbage
80 round dumpling wrappers
7 tablespoons neutral oil, such as canola or avocado, divided
3 ½ cups warm water, divided

Description

Combine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.
Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.