Name: Pork and cabbage potstickers
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Ground pork; 0.5 heads Napa cabbage; 50 Round dumpling wrappers; 1 bunch Green onions; 3 cloves Garlic; 1 inches Fresh ginger; 1 tbsp Shaoxing rice wine; 3 tbsp Rice vinegar; 1 tbsp Chili crisp or chili oil; 5 tbsp Soy sauce; 1 tbsp Sesame oil; 1 tsp Salt; 0.5 tsp White pepper; 3 tbsp Vegetable oil

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How to cook it · about 75 minutes

Chop the cabbage very fine, toss it with the salt and leave it 15 minutes. Then squeeze it hard in a clean dish towel until no more water comes out — wet cabbage makes soggy dumplings.
In a bowl, mix the pork, cabbage, finely sliced green onions, minced garlic and ginger, 2 tbsp soy sauce, the rice wine, sesame oil, white pepper and 2 tbsp water. Stir in one direction for a minute until it turns sticky.
Hold a wrapper in your palm and put a heaping teaspoon of filling in the middle. Wet the edge with a fingertip of water, fold it in half and pinch it shut, making 4 or 5 small pleats along one side. Set them on a floured tray, flat side down.
Heat 1 tbsp oil in a nonstick skillet with a lid over medium-high. Arrange about 12 dumplings flat side down and fry 2 minutes until the bottoms are golden.
Pour in 1/3 cup water — stand back, it spits — and cover right away. Steam 6 minutes over medium until the water is gone and the filling is cooked through.
Take off the lid and let them fry 1 more minute to re-crisp the bottoms. Repeat with the rest.
Stir together 3 tbsp soy sauce, the rice vinegar and the chili oil for dipping, and serve hot.
To freeze extras, freeze them on the tray in one layer, then bag them. Cook from frozen the same way, steaming 8 minutes instead of 6.

Amounts are on the list above — they change with the number of people; the steps do not.