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Suggested by Rebecca Batchie
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Fast Pot-Stickers
By Mark Bittman
Yield: 4 main-course or 8 appetizer servings
INGREDIENTS
¾ pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
½ cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
¼ cup rice vinegar or white vinegar
PREPARATION
Step 1
Combine meat, cabbage, ginger, garlic, scallion whites and 2
tablespoons soy sauce in a bowl with ¼ cup water. Lay a
wrapper on a clean, dry surface, and using your finger or a
brush, spread a bit of egg along half of its circumference.
Place a rounded teaspoon of filling in center, fold over and
seal by pinching edges together. (Do not overfill.) Place
dumplings on a plate; if you want to wait a few hours before
cooking, cover plate with plastic wrap and refrigerate. Or
freeze, for up to two weeks.
Step 2
To cook, put about 2 tablespoons oil in a large nonstick
skillet and turn heat to medium-high. A minute later, add
dumplings, one at a time; they can touch one another, but
should still sit flat in one layer. Cook about 2 minutes, or
until bottoms are lightly browned and most of the oil has
been absorbed. Add ¼ cup water per dozen dumplings to
pan, and cover. Lower heat to medium, and let simmer about
3 minutes.
Step 3
To make the dipping sauce, combine remaining soy sauce,
green parts of scallions and vinegar.
Step 4
Uncover dumplings, return heat to medium-high and cook
another minute or two, until bottoms are dark brown and
crisp and water evaporates. (Use more oil if necessary.)
Serve hot, with sauce.
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