Chinese Pork Potstickers

1. Gather the ingredients.

   

2. Cut the bok choy or cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes.

   

3. Squeeze out the excess moisture.

   

4. In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.

   

5. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.

   

6. Knead the dough on a lightly floured surface about 5 minutes, or until smooth.

   

7. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

   

8. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.

   

9. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.

   

10. Repeat with the remaining slices of dough and filling.

    

11. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.

    

12. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

    

13. Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed.

    

14. Repeat with the remaining dumplings.

    

15. To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.

    

16. Serve with the dumplings.

    

17. Enjoy!

    

Reprinted with permission from Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants.