Yum-Pot Stickers

• 12 cup finely chopped savoy cabbage
• coarse salt
• 6 ounces ground pork, not all lean
• 3 scallions, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 24 wonton wrappers
• 2 tablespoons vegetable oil
• 2 scallions, finely chopped (optional)
• 13 cup reduced sodium soy sauce, for serving

1. 1.
2. In a medium bowl, toss cabbage with 1/2 teaspoon salt.
3. Let stand 10 minutes.
4. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
5. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil.
6. Mix well with a fork.
7. Refrigerate leftover filling up to 2 days.
8. Wontons
9. 1.
10. Work with one wrapper at a time, and keep the rest covered with a damp towel.
11. Spoon one rounded teaspoon of filling in center.
12. With dampened fingers, wet the four edges.
13. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
14. 2.
15. Moisten one tip on long side of triangle.
16. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
17. 3.
18. Fold remaining top corner back.
19. Transfer to an oiled plate; cover with a damp towel to keep moist.
20. Repeat with remaining wrappers and filling.
21. 4.
22. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
23. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
24. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
25. Repeat with remaining tablespoon oil and wontons.
26. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

savoy cabbage, salt, ground pork, scallions, fresh ginger, soy sauce, sesame oil, wonton wrappers, vegetable oil, scallions, soy sauce

Taken from www.food.com/recipe/yum-pot-stickers-345311 (may not work)