Slice very thinly or shred:
8 ounces (225 grams) finely shredded napa cabbage
Spread it out in a flat pan and sprinkle 1 tablespoon salt
and set it aside for 30 minutes or wilted.
Squeeze water out as much as possible with your both bands. Mix well
in a bowl:
squeezed napa cabbage
8 ounces (225 grams) ground pork
1 1/2 tablespoons grated fresh ginger (20 grams)
3 cloves garlic (finely chopped)
1 scallion finely sliced (3 tablespoons, 25 grams)
2 teaspoons soy sauce
2 teaspoons rice wine
1 teaspoon sugar
1 tablespoon toasted sesame oil
Refrigerate the filling for at least 20 minutes, and up to 2 hours.
Wrap 2 teaspoons of filling with a pot sticker dough. Seal well.
Heat a skillet; then add 1 tablespoon of the oil. When it is almost
smoking, arrange the post stickers so they are not touching. Pan fry
for 2 to 3 minutes over medium heat, checking frequently to make sure
they are not burning. Reduce the heat if they are browning too quickly.
Carefully pour 1/2 cup of water into the skillet and cover and steam
for 5 to 6 minutes. If it start sizzling noises for lack of water, add
a little water and cover again.
After 5 to 6 minutes if the water is almost evaporated, you added
just right amount of water. If not, remove the lid and let the water
evaporate. If there are too much water, drain. Add 1/2 tablespoon oil
and fry for one minute. Serve immediately.
This recipe is from "Dim Sum: The Art of Chinese Tea Lunch"
by Ellen Leong Blonder. She provides 60 recipes, from
siu mai to egg custard tarts, all illustrated by her own lovely watercolors.
Every recipe I have tried turned out successful.