Potstickers

Note: A large nonstick skillet (or a hybrid nonstick/stainless steel skillet like HexClad) with a tight fitting lid (preferable a clear one), is ideal for this recipe.

Place the cabbage on a paper towel lined plate and sprinkle with half of the salt. (½ teaspoon.)

Let the cabbage sit for at least 15 minutes. Then, using paper towels, squeeze out as much excess moisture as possible. While it rests, measure out the remaining ingredients.

Sprinkle the pork with the remaining ½ teaspoon of salt. Combine the remaining filling ingredients (including the cabbage) in a large bowl and stir until well combined.

Pull out 1-2 dumpling wrappers at a time to fill and fold. Keep the rest in the package under a damp dish towel to ensure they don’t dry out as you work, otherwise they’ll crack.

Place just under 1 tablespoon of filling in the center of the wrapper. Dip your finger in water and run it along the edge.

Fold in half (don’t seal). Pleat the front, keeping the back smooth. Press to seal, removing air. Gently curve into a crescent so it stands upright. Cover the dumplings with another damp dish towel as you keep folding. Repeat until you’ve used all the filling.

Add 2 tablespoons of oil in a large skillet and place half of the dumplings flat-side-down, leaving room around each so the edges crisp up. Set the heat to medium to begin crisping the bottom.

Lift periodically with kitchen tongs to check the bottoms. Once golden and crisp, (2-4 minutes), add the water (or broth). Cover immediately to trap the heat and reduce the heat so that it steams gently. Set a timer for 8 minutes.

Remove the cover and reduce heat to low. Cook for 1-2 more minutes and let the remaining moisture cook off. Transfer to a serving plate. Repeat by frying and steaming the second half of the dumplings.

Garnish with chili crisp, chives, and toasted sesame seeds.