One of my absolute favorite “party foods” are potstickers, also known as gyoza or pork dumplings. These little snacks cook quickly, are a breeze to prepare, and are consumed like candy.
I suggest using a sheet pan to store the dumplings and a non-stick frying pan with a tight fitting lid for cooking. You can prepare a batch of dumplings ahead of time and cook them to order — and you really should, because these are best consumed right off the stove (and they usually don’t stay on a serving plate too long because they’re too tasty!).
- 3 cups Napa Cabbage (Shredded/Minced) approx. half a head
- 3/4 tsp Salt
- 3/4 lbs Ground Pork
- 4 Minced Scallions
- 2 Egg Whites (lightly beaten)
- 4 tsp Soy Sauce
- 1 1/2 tsp Grated Fresh Ginger
- 1 Medium Garlic Clove (Minced)
- 1/8 tsp Black Pepper
- Toss cabbage with the salt in a colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes.
- Squeeze out any excess moisture with your hands or spatula, then transfer to a medium bowl.
- Add the remaining filling ingredients and mix thoroughly to combine.
- Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
- Working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap), fill, seal, and shape the dumplings using about 1 teaspoon of the chilled filling per dumpling.
- Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings.
- Line a large plate with a double layer of paper towels; set aside. Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
- Add 1/4 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 4 minutes. Uncover the skillet and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 1 to 2 minutes more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly.
- Make some more!