Jing and Josie’s Potstickers with Dipping Sauce

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This recipe always makes me smile.  I smile because it reminds me of a very dear friend, Jing.  Jing and I went to school at WSU together and were both in the Food Science program.  Jing is one of those people you meet and never forget.  She touches your heart with her gentleness and smile.  She’s also one of the best friends a gal could ever have.  Love you, Jing!

Jing gave me the base of this recipe and I’ve tweaked it a bit over the years.  They always turn out well.  The trick to good potstickers is the cooking method.  Be sure to use a good, heavy-bottomed skillet.  I’ve found that nonstick skillets really don’t work as well so I avoid them with this recipe.  The filling can also be used to make some great eggrolls!  Just add a grated carrot or two to the mix, precook the filling, and follow the instructions on the eggroll wrapper package. 

You can find wonton wrappers or egg roll wrappers at almost any grocery store, usually in the produce section next to the tofu. 

Jing and Josie’s Potstickers

• 1 small head nappa cabbage, shredded (about 2 cups)
• 1.5 tsp salt
• 1/2 lb ground pork (NOT sausage)
• 2 Tbsp minced fresh ginger
• 1.5 Tbsp minced fresh garlic
• 2 Tbsp soy sauce (I use lower sodium)
• 3 Tbsp toasted sesame oil
• 1 egg, beaten
• 1 package wonton wrappers
• Vegetable oil

1. Place shredded nappa cabbage in a colander.  Sprinkle with salt and toss to coat.  Let stand 20 to 30 minutes in the sink.
2. Wring the water from the cabbage by placing a handful or two in a clean kitchen towel and twisting.  Place cabbage in a large bowl.
3. Combine prepared cabbage, pork, ginger, garlic, soy sauce, sesame oil, and eggs.  Refrigerate at least a couple of hours for the flavors to blend.  I like to let mine sit overnight.  Meanwhile, make the dipping sauce (recipe below).
4. When ready to make the potstickers, follow the instructions for filling on the package of the wonton wrappers.  Basically, lay a wonton wrapper out on a flat surface.  Place 1-2 tsp filling just slightly off to one side of the middle.  Dip your finger in water and wet the edges of the wonton wrapper.  Fold over, making sure to get out any air.  Press lightly along the edges to seal.  Try to make sure the potsticker will stand up.
5. Heat a large skillet over medium high heat.  Coat the bottom with about 1 Tbsp vegetable oil.  Add the potstickers, 5 to 6 at a time depending on the size of your skillet.  Let fry for 3 minutes or until the bottom is golden brown.  Quickly add 2/3 to 3/4 cups water to the skillet and clamp on the lid.  Cook an additional 7 minutes or until cooked through.  Make sure the pot doesn’t run dry or the potstickers will not steam.  Keep warm until serving. 

NOTE: If the potstickers stick to the bottom of the pan, just add a bit more water and wait another minute.  The water should loosen them enough that they can easily be removed from the pan.

Potsticker Dipping Sauce

• 1/3 cup soy sauce (I use lower sodium)
• 1/3 cup rice vinegar (NOT seasoned rice vinegar)
• 1 tsp toasted sesame oil
• 1 scallion, sliced thin
• 1 Tbsp sambal (garlic-chile paste)

Place all ingredients in a large jar.  Shake to combine.  Refrigerate until ready to serve.