Pork and Cabbage Potstickers

Do you need a new go-to recipe that is just as fun to make as it is delicious to eat?

Today, I am sharing my beloved pork and cabbage potsticker recipe!

Potstickers are to the Chinese as ravioli are to the Italians. Making these delicious juicy dumplings was a social event that brought the women of the community together. The act of creating a meal together can be just as nourishing for the soul, and this simple recipe brings back many childhood memories. During this uncertain time of global crisis, I’ve tried to take a step back to enjoy the slower pace of life and cherish the quiet moments. I feel very fortunate to be able to do this, and hope that this recipe can allow you to too!

Potsticker Dough

4 C AP flour

1 1/2 C hot water

1. In a medium bowl, add the flour and create a well in the center.

2. Add hot water to the well and slowly stir in a circle to combine.

3. Once a loose dough is formed, turn onto a clean surface and knead until smooth and elastic.

4. Wrap in plastic and allow to rest at least 20 minutes before using.
   

*Note: Using HOT water for this is extremely important! I use the hottest water that will come out of the tap. Alternately, you can boil water, then measure out the appropriate amount

Pork and Cabbage Potsticker Filling

1 lb local ground pork

2 lbs cabbage (Napa cabbage preferred, but savoy or green cabbage works too!), finely chopped

4 green onions, chopped

3 cloves garlic, minced

2 inch piece of fresh ginger, minced

3 T Shaoxing cooking wine (or other cooking wine)

2 tsp sesame oil

3 Tbsp soy sauce

1 tsp rice vinegar

1/4 C salt

1. In a large bowl, combine the chopped cabbage and salt. Massage the salt into the cabbage and squeeze until most of the water has come out.

2. Rinse the salted cabbage well, strain, and squeeze out as much remaining water as possible.

3. Combine the cabbage, pork, and remaining ingredients and mix well.

Dipping Sauce

2 Tbsp soy sauce

2 Tbsp rice vinegar

1/2 tsp sesame oil

Chili sauce (optional)

1. Combine all ingredients and set aside.

Make the Potstickers

1. Cut off a tablespoon sized portion of dough and roll into a ball. On a lightly floured surface, roll the dough ball into a small disk about 3-4” in diameter.

2. Place a small amount of pork filling into the center of the wrapper and fold up the sides. Create pleats and pinch together to form the potsticker.

3. Place onto a greased baking sheet until ready to cook or freeze for later use.

4. Repeat until all filling and/or dough has been used.

To Cook

1. In a large non-stick pan, add enough oil to lightly cover the bottom. Place the potstickers into the pan and add enough water so that it comes about halfway up the potstickers. Cover and cook on medium heat until all of the water has evaporated. Remove the lid and continue cooking until the bottoms of the potstickers are lightly browned.

2. Serve with dipping sauce and enjoy!

*Note: I always like making large batches and freezing the extra uncooked potstickers for another time. Freeze them on a lightly greased baking sheet overnight and remove and store in an airtight container or zip lock bag. You may follow the same cooking instructions to cook from frozen.