Pork and Cabbage Dumplings—Wor Tip

Published March 1, 2006.

Why this recipe works:

We wanted a recipe for soft, savory pillows filled with tender pork and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy. To get there, we lightened up our filling by increasing the amount of cabbage after first salting and draining it to get rid of excess moisture and… read more

We wanted a recipe for soft, savory pillows filled with tender pork and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy. To get there, we lightened up our filling by increasing the amount of cabbage after first salting and draining it to get rid of excess moisture and then adding lightly beaten egg whites. A sequence of browning, steaming, and cranking up the heat produced a potsticker recipe with a pleasing balance of soft and crispy textures.

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Makes 24 dumplings, 6 first course servings

We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time in step 4 will be reduced from 10 minutes to 5 or 6 minutes and note that the yield will increase to 40 potstickers (see chart below Step 4 for more information). 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.

Ingredients

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