3 Cups napa cabbage leaves, minced
3/4 Teaspoon table salt
3/4 Pound ground pork
6 Tablespoons scallions, minced
2 egg whites, lightly beaten
4 Teaspoons soy sauce
1 1/2 Teaspoons fresh ginger, minced or graded
1 Clove garlic, minced or pressed through a garlic press
1/8 Teaspoon black pepper, ground
24 Sheets round gyoza wrappers
2 Tablespoons vegetable oil
1 Cup water (plus extra for brushing)
This recipe makes 24 of potstickers. These dumplings, also known as potstickers, are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen dumplings; just proceed with the recipe.
Toss the cabbage with the salt in a colander, which is set over a bowl. Let stand until the cabbage begins to wilt. It takes about 20 minutes.
Press the cabbage gently with a rubber spatula to squeeze out any excess moisture. Then, transfer to a medium bowl.
Add the remaining filling ingredients and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
To make dumplings, working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap).
Place a generous 1 teaspoon of the chilled filling in the middle of the wrapper. Seal with little bit of water and shape the dumplings. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling. NOTE: The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to 1 day, or frozen for up to 1 month. Once frozen, the dumplings can be transferred to a zipper-lock bag to save space in the freezer.
Line a large plate with a double layer of paper towels; set aside.
Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). NOTE: If using frozen dumplings, do not thaw before cooking.
Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom. It takes about 5 minutes.
Reduce the heat to low, add 1⁄2 cup of the water. Cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent. It takes about 10 minutes.
Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp. It takes 3 to 4 minutes more.
Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly.
Transfer the dumplings to a serving platter and serve with scallion dipping sauce.
Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat the process with the remaining dumplings.
TIP: Choosing the Right Wrap
Gyoza-style wrappers has the slightly chewy texture. But thinner wonton wrappers can also make terrific potstickers. The cooking time for wonton wrapper potstickers will be reduced from 10 minutes to 5 or 6 minutes, and the recipe yields to 40 potstickers.