So, I finally put my Kitchenaid food processor together and used it to shred Napa cabbage for my most recent recipe which was Pork and Cabbage Potstickers from the C.I. Cookbook. The recipe states to add salt to the shredded cabbage and let sit in a bowl to coax out the extra water. Well I must have squeezed out 2 cups of water from that cabbage – no wonder the cabbage soup diet works, you’re eating nothing but water! The recipe calls for .75lbs of ground pork, which is a little strange as most ground meat packages are usually about 1 full pound. I decided to use the whole package and I don’t think it made much of a difference. I couldn’t find round dumpling wrappers to I used square wrappers instead. I made the beginner mistake of over stuffing my wonton wrappers but quickly got the hang of it. When pan frying them the end pieces got a little too crispy so if I make them again I might just snip those off beforehand. Taste wise they were great – comparable to any good chinese restaurant. The dipping sauce recipe called for mirin and had no idea what it was. I looked it up in the Epicurious Food Dictionary and it turns out it is golden, japanese rice wine. I didn’t have any on hand and omitted it. The dipping sauce still turned out great – again comparable to any sauce in a decent chinese restaurant. There was filling leftover so I made wontons for wonton soup. I would definitely make this recipe again.
Pork and Cabbage Potstickers
1/2 head napa cabbage, chopped fine
1/4 tsp salt
12 ounces ground pork (3/4 lb)
4 scallions, minced
1 large egg, lightly beaten
4 tsp soy sauce
1 1/2 tsp. grated fresh ginger
1 garlic clove, minced
1/8 tsp pepper
24 round gyoza wrappers
4 tsp vegetable oil
1 cup water, plus extra for brushing
1 recipe Scallion Dipping Sauce
For filling: Toss cabbage with salt in colander set over bowl and let stand until cabbage begins to wilt, about 20 minutes. Press cabbage gently with rubber spatula to squeeze out any excess moisture, then transfer to medium bowl. Add pork, scallions, egg, soy sauce, ginger, garlic and pepper and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hrs.
For dumplings: Working with 4 wrappers at a time (keep remaining wrappers covered with plastic wrap), fill, seal, and shape dumplings using generous 1 tbsp of chilled filling per dumpling. Transfer dumplings to baking sheet and repeat with remaining wrappers and filling; you should have about 24 dumplings.
Line large plate with double layer of paper towels. Brush 2 tsp oil over bottom of 12-inch nonstick skillet and arrange half of the dumplings in skillet, flat side down (overlapping just slightly if necessary). Place skillet over medium-high heat and cook dumplings, without moving, until golden brown on bottom, about 5 minutes.
Reduce heat to low, add 1/2 cup water, and cover immediately. continue to cook, covered, until most of the water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet, increase heat to medium-high, and continue to cook, without stirring, until dumpling bottoms are well browned and crisp, 3-4 minutes more. Slide dumplings onto paper towel-lined plate, browned side facing down, and let drain briefly. Transfer dumplings to serving platter and serve with Scallion dipping sauce. Repeat with other half of dumplings. Uncooked dumplings can be placed on plate, wrapped tightly with plastic wrap, and refrigerated for 1 day, or frozen for 1 month. Do not thaw before cooking.
Variation: Substitute 12 ounces peeled, deveined shrimp (any size), tails removed, pulsed 10 times in food processor, for pork.
Scallion Dipping Sauce
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp water
1 tsp chili oil (optional)
1/2 tsp toasted sesame oil
1 scallion, minced
Combine all ingredients and serve.