1MediumNapa cabbage shredded, roughly half a pound
1Large Carrot, shredded
1BunchScallions, thinly sliced
1Bunch Cilantro, minced
1inchPiece fresh ginger, peeled and grated
1Whole egg, whisked
1 12ouncepackage round dumpling, wonton, or gyoza wrappers
For the Sauce:
2tspGarlic Chili Paste
Scallions or Green Onion for Garnish
For the Pot Stickers:
Shred the cabbage and toss with the salt in a large mixing bowl and set aside for 5 to 10 minutes. The salt will draw out any water in the cabbage, squeeze out an liquid, using your hands or a kitchen towel, transfer the cabbage to a separate mixing bowl.
Add in the shredded carrot, ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil, and eggs. Mix together with your hands until evenly mixed.
Before you start making your dumplings get all your ingredients layed out. You'll need a small bowl of water for sealing the wrappers, your dumpling filling, and a sheet pan lined with parchment paper, so the finished dumplings don't stick.
Scoop 1 tablespoon of filling on each dumpling wrapper, you don't want to overfill the wontons or they won't seal properly and they will open during cooking. Dip your finger in a little bit of water and run it around the edge of the dumpling before sealing, this helps the dough seal shut.
Fold the prepared dumpling old it in half and press the middle closed, use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed. These don't have to be perfect, it takes some time to get the hang of it. If you don't have luck pleating the dumplings, you can either used a dumpling maker, like the one shown above, or simply press the shut with a fork. Continue filling and folding until you have used all of the filling. As you finish each dumpling, lay it on the prepared sheet pan.
These should be cooked immediately or you can freeze them for up to three months. We steamed our dumplings but they can be seared in a skillet over high-heat with a tablespoon of oil. Arrange the dumplings in a single layer in the warm pan, sear until the bottoms are golden brown, add in 1/4 cup of water, allow to steam for 3-4 minutes until the dumpling wrappers are translucent. Serve with dipping sauce.
If you plan to steam the dumplings, bring a large saucepan full of water to a boil, place a steamer basket over the top, a metal basket will work just as good as a bamboo one. Once again, layer the dumplings in a single layer on the steamer basket. Steam for 3-4 minutes, until the dumpling wrappers are translucent, if you are worried about the pork being cooked thoroughly, cut one dumpling open to see.
For the Sauce:
To make the spicy garlic chili sauce, combine the soy sauce, sesame oil, garlic chili paste, and minced garlic. Stir to combine.
Serve dumplings garnished with remaining green onions and dipping sauce. Best if eaten immediately.
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