3 cups minced napa cabbage leaves (about 1/2 medium head)
3/4 tsp. table salt
3/4 pound ground pork
4 minced scallions (about 6 TBS.)
2 egg whites, LIGHTLY beaten
4 tsp. soy sauce
1-1/2 tsp. minced or grated fresh ginger
1 medium garlic clove (or 1/2 tsp. minced jarred)
1/8 tsp. ground black pepper
Dumplings-
24 round gyoza or wonton wrappers (round)
2 TBS. vegetable oil
1 cup water, plus extra for brushing
Instructions
Filling- Toss cabbage with the salt in a colander set over a bowl
and let stand until cabbage begins to wilt, about 20 min. Press
the cabbage gently with rubber spatula to squeeze out any excess
moisture, then transfer to a medium bowl. Add the remaining
filling ingredients and mix thoroughly to combine. Cover with
plastic wrap and refrigerate until mixture is cold, at least 30
minutes or up to 24 hours.
Dumplings- Working with 4 wrappers at a time (keep remainder
covered with plastic wrap), put 1 tsp. of filling in center of
wonton. Dip fingers in a cup of water and wet edges of wonton all
around. Fold in half pinching air out and edges together. Wrap
tightly with plastic wrap and refrigerate for up to 1 day, or
freeze for up to 1 month. Once frozen, they can be transferred to
a ziplock bag to save space in the freezer; do not thaw before
cooking.
Line a large plate with a double layer of paper towels and set
aside. Brush 1 TBS. of oil over the bottom of a 12-inch nonstick
skillet and arrange half of the dumplings in the skillet with a
flat side facing down (ok to overlap slightly if necessary).
Place skillet over medium-high heat and cook the dumplings,
without moving, until golden brown on the bottom, about 5 min.
Reduce the heat to low and add 1/2 cup of the water and cover
immediately. Continue to cook, covered, until most of the water
is absorbed and the wontons are slightly translucent, about 10
min. Uncover the skillet, increase the heat to medium-high, and
continue to cook, without stirring, until the dumpling bottoms are
well browned and crisp, 3 to 4 mins. more. Slide the dumplings
onto the paper towel-lined plate, browned side facing down, and
let drain briefly. Transfer the dumplings to a serving platter
and serve with gyoza sauce (in international aisle near soy
sauces). When cool enough, wipe skillet clean with a paper towel
and repeat for remaining half of dumplings.
Serving
Suggestions
At Kroger's, gyoza or wonton dumplings can be found in the cooler section of the Health Foods Dept.
Originally Submitted
2/1/2008
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