Pot Stickers

• 1/2 cup finely chopped napa or Savoy cabbage
• Coarse salt
• 6 ounces ground pork, preferably not all lean
• 3 scallions, trimmed and finely chopped, plus more for garnish
• 1 tablespoon finely chopped peeled fresh ginger
• 1 teaspoon low-sodium soy sauce, plus more for serving
• 1 teaspoon toasted sesame oil
• 24 rectangular or square wonton wrappers (thawed if frozen)
• 2 tablespoons vegetable oil, such as safflower, plus more for plate
• 1 cup water

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt.
2. Let stand 10 minutes.
3. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
4. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil.
5. Mix well with a fork.
6. Filling can be refrigerated, covered tightly, up to 2 days.
7. To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out.
8. Place 1 rounded teaspoon filling in center of wrapper.
9. With dampened fingertips, moisten all edges.
10. Fold wrapper in half over filling to form a triangle, making sure filling is centered; press down edges firmly to seal.
11. Transfer to a lightly oiled plate, and cover with a damp towel to keep moist.
12. Repeat with remaining wrappers and filling.
13. In a large skillet with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium-high.
14. Add half the filled wontons and cook, turning once, until lightly browned, about 1 minute per side.
15. Carefully add 1/2 cup water (oil may spatter); cover, and steam until wrappers are translucent, 2 to 3 minutes.
16. Repeat with remaining tablespoon oil, wontons, and 1/2 cup water.
17. Serve immediately, with soy sauce on the side for dipping; garnish pot stickers and soy sauce with chopped scallions.

cabbage, salt, ground pork, scallions, fresh ginger, soy sauce, sesame oil, rectangular, vegetable oil, water

Taken from www.epicurious.com/recipes/food/views/pot-stickers-387898 (may not work)