Henry’s Gingery Pork Pot Stickers

Let's Cook

1. Step 1.

   In a large bowl, stir together 1 pound regular ground pork, 3 tablespoons finely minced ginger, 8 cloves finely minced garlic, 4½ cups loosely packed finely shredded napa cabbage, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons Shao-hsing wine or dry sherry, 2 tablespoons sesame oil, and ½ teaspoon kosher salt until just combined. Do not overmix or the filling will be dense. Cover the bowl and refrigerate the filling while you make the dough.

2. Step 2.

   In a separate large bowl, combine 4 cups all-purpose flour and ½ teaspoon kosher salt. Add 1½ cups hot water and stir until a shaggy dough forms. Turn the dough out onto a lightly floured board and knead for about 5 minutes, until it becomes soft and smooth. If the dough feels too dry, make an indent on top, add a couple more tablespoons of hot water, and work it in. If too wet and sticky, add 1 to 2 tablespoons of flour. Place the dough back in the bowl, lightly oil the surface with vegetable oil, cover with plastic wrap, and let rest at room temperature for 30 minutes. Do not refrigerate, or the dough will be too stiff to roll.

3. Step 3.

   After the dough has rested, pinch off a tablespoon-sized piece of dough and roll it out on a lightly floured surface into a circle about 3 inches in diameter, trying to make the edges slightly thinner than the center. Place a tablespoon of the chilled filling in the center of the dough circle. Moisten the edge halfway around with water, then fold the dough over to form a half-moon shape. To seal, form 5 or 6 small pleats along the edge and press together with your thumb and forefinger. Repeat with the remaining dough and filling, placing the finished pot stickers on a lightly floured baking sheet.

4. Step 4.

   Heat several tablespoons of vegetable oil in a well-seasoned flat-bottomed wok or large nonstick pan over medium heat, swirling to coat the bottom. Gently place enough pot stickers in a circular pattern to cover the bottom of the pan (they can touch slightly). Cook until the bottoms just begin to turn pale golden, 2 to 3 minutes. Carefully pour in ½ cup of water, immediately cover the wok, and let the pot stickers steam for 7 to 8 minutes. Remove the lid and continue cooking until the remaining water evaporates and the bottoms become golden brown, about 1 to 2 minutes more. Transfer the cooked pot stickers to a plate. Add a little more oil to the wok and repeat with the remaining pot stickers.

5. Step 5.

   While the pot stickers are cooking, make the dipping sauce: In a small bowl, combine 1 tablespoon finely slivered ginger, 2 tablespoons Chinese black or rice vinegar, 2 tablespoons light soy sauce, 1 tablespoon Asian chili sauce (such as sambal oelek), 2 teaspoons sesame oil, and a pinch of sugar (if using). Stir to combine. Serve the hot pot stickers with the dipping sauce.