Mark Bittman
Ingredients
3/4 pound ground pork or other meat1 cup minced cabbage2 tablespoons minced ginger1 tablespoon minced garlic6 scallions, the white and green parts separated, both minced1/2 cup plus 2 tablespoons good soy sauce48 dumpling wrappers1 egg, lightly beaten in a bowl4 tablespoons peanut oil or vegetable oil, more or less1/4 cup rice vinegar or white vinegarMethod
Instructions
1. Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 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. 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. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes. 3. To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar. 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.Variations
Vegetarian Pot-Stickers: Make a filling of 2 cups minced cabbage, 1 cup minced shiitake caps, 1/2 cup minced scallions or chives, and ginger, garlic and soy as above (omit water). Shrimp Pot-Stickers: Make a filling of 2 cups peeled and minced shrimp (about 1 pound unpeeled), 1/2 cup minced snow peas, 1/2 cup minced shallots, and ginger, garlic and soy as above. Add 1 tablespoon sesame oil (or 1 tablespoon minced bacon).
