Prep time 90 minutes
Cook time 20 minutes
Combine Napa cabbage and about 2 teaspoons of kosher salt in a large bowl, toss to combine. Transfer to a strainer or colander and set it over a bowl. Let stand at room temperature for about 15-20 min. *Important: Salting, draining and wringing out the Napa cabbage in a towel intensifies its flavor and prevents the filling from getting soggy and mushy.
Transfer cabbage to center of a clean towel and gather up edges. Twist the towel to squeeze the cabbage, over the sink or bowl, wringing out as much moisture as possible. Let stand for another 5 minutes or so and repeat the process a couple times. Discard liquid or save it to make sauerkraut/kimchi.
Combine ground pork, shrimp, drained cabbage, scallion and the remaining seasoning into alarge bowl. Mix and turn with clean hands in one direction until the mixture is thoroughly combined. You can also mix with a stand mixer on low speed with a paddle attachment.
Let mixture sit in the fridge for about 30 minutes for it to firm up and for the flavors to develop.
Take about a tablespoon or two of the mixture, sauté it and see if you need to adjust the seasoning.
Before wrapping, set up a workstation: Generously flour a sheet tray or line it with parchment paper for the wrapped dumplings. Set out a small bowl of water. Place a slightly damp dish towel over the stack of wrappers. Set out the bowl of dumpling mixture with a butter knife.
Put a wrapper in your palm, use the butter knife and top the wrapper with about 1 tablespoon of the dumpling mixture. With your finger, moisten all four edges with a little water. Bring together two opposite corners to form a triangle, but don’t close the other two sides. Bring up, tuck in and fold the right side to the top and press both sides close. Repeat the same process with the left side, so the top of dumpling forms an ‘X’ and the bottom is relatively square-ish.
Place finished dumplings to the floured or lined baking sheet. Dumplings can be cooked immediately or frozen for up to 2 months. They can be cooked directly from frozen. If freezing, freeze dumplings separately on a tray until solid (for about 30 minutes to an hour) before transferring them to a freezer bag or airtight container. If you toss the dumplings into a bag or container before they’re completely frozen, they’ll all get stuck together into one large inseparable lump.
*Do not thaw dumplings if cooking from frozen. The following method works for fresh or frozen ones.
Heat about 1 tablespoon of vegetable oil in a med/large non-stick skillet or cast iron pan over medium heat until oil is shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom, about 1 1⁄2 - 2 minutes, slightly longer if frozen. Check occasionally.
Increase heat to med-high, add about 1⁄4 cup water and cover skillet tightly with a lid. Meanwhile, combine ingredients for the dipping sauce. Let dumplings steam for about 3 minutes, then remove lid. Continue cooking, use a thin spatula to gently free the dumplings if they’ve stuck to the bottom of the pan. Cook until water has fully evaporated and dumpling bottoms have crisped again, about 2 minutes longer.
Serve potstickers crisped side up with the dipping sauce.
Put a wrapper in your palm, use the butter knife and top the wrapper with about 1 tablespoon of the dumpling mixture. With your finger, moisten all four edges with a little water. Bring together the opposite corners to form a triangle, squeeze out air bubbles and tightly seal all 3 sides.
Tuck the bottom two corners a little inwards, towards the filling and then bring them together like they’re crossing their arms. With a little water, moisten between the two “arms” so they stick together.
Bring a pot of water to a rapid boil. Carefully place wontons into boiling water. Gently give everything a stir with a spider strainer or skimmer so the wontons don’t get stuck to the bottom of the pot.
Bring water back to a boil and cook wontons until they all float to the top, and the skins are a little wrinkly. Remove from water with spider strainer and place into bowl.
Serve in broth with dipping sauce on the side or on its own drizzled with chili oil, sesame oil, soy sauce, rice vinegar, scallions, cilantro.