Chinese Dumplings Potstickers

Rehydrate and prep (mise en place) Place 5 to 6 dried shiitake mushrooms into a heatproof bowl and cover with boiled water. Let them soak for 20 minutes until soft. Reserve the soaking liquid if you want an extra splash of mushroom flavor elsewhere. Finely chop the rehydrated mushrooms. While they soak, finely chop 1 1/2 cups Chinese cabbage and toss with 1/2 teaspoon salt. Set aside for 15 minutes to draw out moisture. After 15 minutes, squeeze the cabbage with your hands or a clean kitchen towel to remove excess liquid. This keeps the filling from becoming watery.

Mix the filling Combine the squeezed cabbage, chopped shiitake mushrooms, 250 grams fatty pork mince, 1/4 cup garlic chives (if using), 2 teaspoons light soy sauce, 1 1/2 teaspoons Chinese wine (or substitute), 1/2 teaspoon sesame oil (optional), 1/4 teaspoon white pepper, 1 minced garlic clove, and 1/2 teaspoon grated fresh ginger. Use your hands to mix thoroughly. Work it until the mixture feels cohesive this helps the filling hold together when cooked. Mixing by hand also brings out the flavors and helps emulsify fat into the meat.

Assemble the dumplings Place a wrapper on the palm of your hand. Moisten half the edge with water using your finger. Add one heaped tablespoon of filling to the center of the wrapper. Fold the wrapper over the filling and pleat or press the edges to seal. Shape slightly curved with pleats on top for the classic look, or press flat if you prefer simplicity. Keep covered with cling wrap or a damp cloth while you work so the wrappers do not dry out. Repeat until you have 30 to 35 dumplings.

Cook the potstickers (the classic method) Heat 2 teaspoons vegetable oil in a non-stick pan over medium-high heat. Arrange 8 to 10 dumplings in the pan with the sealed side up, pressing gently to form a flat base so they stand upright. Cook for 2 to 3 minutes or until the bases are golden brown and crisp. Carefully add 1/2 cup water to the pan for this batch, then immediately cover with a lid to trap steam. Reduce the heat to medium and let steam for 7 minutes. Check that the filling is cooked through. Uncover and let the remaining water evaporate while the pan stays on medium-high to re-crisp the bottom for 1 to 2 minutes. Remove and serve hot.

Serving and dipping sauces Serve your Chinese Dumplings Potstickers right away with dipping sauces like soy sauce with chili oil, soy sauce with black vinegar, or plain white vinegar. A little fresh shredded ginger in the vinegar brightens the flavor. If making multiple batches, keep finished potstickers warm on a sheet pan in a low oven or under a tented plate.