Potstickers is one of our family’s very favorite meals. They are not only seasoned just the way we like them, they are both soft and crunchy.  We find them an excellent Saturday evening dish. They are certainly something to share with friends…or not. (wink wink!)

1/2 head of Napa cabbage
1 T. salt
1 lb. fresh ground turkey, chicken, pork or beef
1 bunch scallions, chopped
1 bunch cilantro leaves, chopped
1/4 c. soy sauce
3 T. minced ginger
2 T. sesame oil
2 t. freshly ground pepper
2 eggs, beaten
2 pkgs. round dumpling wrappers (most brands have 30-45 wrappers per package)
vegetable oil for frying

For the dipping sauce:
1/4 soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sriracha or other hot chili sauce

Cut the cabbage crosswise into thin strips. Toss in a large bowl with salt in a bowl and set aside for 5 minutes. Take handfuls and wring out the moisture. Dump out any remaining water in the bowl. Combine the cabbage with the turkey, scallion, cilantro, soy sauce, sesame oil, pepper and eggs. Mix well with a large spoon or, preferably, your clean hands.

Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water and a large cutting board or cookie sheet. Grab a helper or two. Lay out a dozen or so dumpling wrappers. Put place 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Fold the wrapper over to make a half circle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch. Pinch the top together and bend out the sides slightly to curve.

Heat a skillet over high until very hot. Add 1 tablespoon oil and coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place enough dumplings in a single layer to line the pan, then stand back and carefully pour in a 1/2 cup of water (enough to immerse the dumplings 1/2″ in water.) Cover and cook until the water is absorbed.

Holding the pan with a hot pad, place a large plate or platter as a cover on the pan and invert. Scrape the dumpling out with a spatula (careful of non-stick surfaces.)

Repeat with the remaining dumplings.

To make the dipping sauce, combine all ingredients in a small bowl. Serve dumplings hot with the dipping sauce.

From my dear friend, Sue, who got it from this site. The site references this: Rickshaw Dumplings Adapted from Kenny Lao makes about 80 dumplings.

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