Potstickers or dumplings, either way they are delicious!

A couple of weeks ago, after the fried cheese, I was contemplating potstickers for a way to use up the leftover wonton wrappers. I saw a recipe in Cooks Illustrated for potstickers, but for some reason I have always been intimidated!

Well on a Tuesday night I found myself trying to find a plan for dinner and knowing Alex would be home late, I decided ot tackle the dumplings. I don't know what I was so nervous for, they are so simple and easy to put together.

Though I like dumplings more (steamed) the hubby is a fan of potstickers (pan-fried) so potstickers it was. They were delish! In the end we decided they needed a littl emore punch of flavor but that is easy to remedy, so I would think we will be making these again!

Pork Potstickers (adapted from Cooks Illustrated)

Filling
3 cups minced napa cabbage leaves (about ½ medium head)
¾ teaspoon table salt
¾ pound ground pork
4 minced scallions (about 6 tablespoons)
2 egg whites, lightly beaten
4 teaspoons soy sauce
1½ teaspoons minced or grated fresh ginger
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1/8 teaspoon ground black pepperDumplings
36 round potsticker wrappers (see note)
2 tablespoons vegetable oil
1 cup water, plus extra for brushing

Instructions:

Toss cabbage with the salt in colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes. Press the cabbage gently with rubber spatula to squeeze out any excess moisture, the transfer to a medium bowl. (If you can't get moisture to release, squeeze cabbage with hands.)

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.

Working with 4 potsticker wrappers at a time (keep the remaining wrappers covered with plastic wrap), fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings. (The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to 1 day, or frozen for up to 1 month. Once frozen, the dumplings can be transferred to a zipper-lock bag to save space in the freezer; do not thaw before cooking.)

Line a large plate with a double layer of paper towels; set aside.

Brush 1 tablespoon of the 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 (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.

Reduce the heat to low, add ½ cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes.

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 minutes 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. Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat step 3 with the remaining dumplings, oil, and water.