Pork and Cabbage Gyoza (potstickers)Recipe by Chef Heidi Fink

Directions

1. Cabbage: Heat the vegetable oil in a large sauté pan over medium heat. When the oil shimmers, add the cabbage, ginger, garlic and green onions and cook until the cabbage begins to soften, 1 to 2 minutes.
2. Season with 1/4 tsp. of salt and continue sauteeing one to 2 minutes more. Turn off the heat and transfer the vegetables to a large bowl to cool for 15 minutes.
3. Pork: in a large bowl, mix the ground pork, water, salt, white pepper, cornstarch, soy sauce, sherry, and sugar. Use your hands to mix and knead the ingredients for about 2 minutes until the mixture starts to feel sticky. TIP: mixing like this helps the pork retain moisture and gives the filling its traditional bouncy texture.
4. Finish Filling: Once the cabbage mixture is cool, mix it thoroughly into the pork mixture, using gloved hands to combine it evenly.
5. To fill the gyoza: Line a baking sheet with parchment paper and set aside. Have a small bowl of warm water ready. Have the filling ready with a small spoon. Have the package of round wrappers open and ready to go.
6. Place a wrapper in your non dominant hand and scoop  one to two teaspoons of the filling into the center of the wrapper. Dip your finger in the water and run it along the outside edge of the wrapper.
7. For traditional crescent-shaped gyoza, pinch together the edges of the wrapper on your dominant side. Using your index finger and thumb, create a pleat only along the side of the wrapper that is facing towards you. Push the pleat towards your non-dominant hand and press to seal the pleat. Continue creating and sealing the pleats until you reach the edge of the gyoza. The pleated side of the wrapper will pull the flat side of the wrapper into a crescent shape.
8. TIP: watch the Gyoza episode on Cookin on the Coast for a visual demonstration!
9. Place the finished gyoza on the prepared baking sheet.
10. Repeat to make more gyoza with the remaining ingredients. Cover the gyoza with a damp towel as you make them to keep them from drying out.
11. Dipping sauce: in a small bowl, stir together the soy sauce, rice vinegar, and sugar. TIP: this can be made up to a week in advance and stored in the fridge.
12. To cook the potstickers: heat a large cast-iron or nonstick pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil. Arrange as many gyoza as you can in a single layer, leaving 1/2 inch (12-mm) of space between them.
13. Pan fry the dumplings without moving them until the bottoms turn golden brown, about 2 minutes. Holding a pan lid with one hand, pour about 1/4 cup water into the pan with your other hand. TIP: use the lid for protection – when the water comes into contact the hot oil, it will spatter, so use the lid so you don’t get splattered.
14. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes. Uncover the pan. If there is still any water in the pan, continue cooking until the water evaporates.
15. Gently remove gyoza to a serving platter and serve with the dipping sauce along side.
16. TIP: these are best when served immediately after cooking, so serve your guests right away before cooking the next batch.
17. Add more oil to the pan before cooking any remaining batches.