Potstickers

Dim Sum is a wonderful thing, and I am not without here in Halifax. The Great Wall on Bedford Rd is my favourite haunt, as well as the Cheelin stand at the Farmers Market. Excellent dumplings are available, this was more of a challenge, to see if home-made can come close in this instance.

With my good pal Cook's Illustrated walking me through, they turned out great. It is a large recipe, so I now have 30+ in the freezer ready for quick snack attacks remedies.

Potstickers

• 3 cups minced napa cabbage leaves
• 3/4 tsp salt
• 3/4 lb ground pork
• 6 tbsp minced scallions (about 4 medium scallions, white and green parts)
• 1/8 tsp ground pepper
• 4 tsp soy sauce
• 1 1/2 tsp grated ginger
• 1 medium garlic clove, minced or pressed (about 1 tsp)
• 2 egg whites, lightly beaten
• 24 round gyoza wrappers (I could only find square wonton wrappers and they do nicely)
• 4 tsp vegetable oil

1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thouroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. Place 4 wrappers flat on work surface. Place one slightly rounded tablespoon filling in centre of each wrapper. Moisten edge of wrapper with water, using fingertips. Fold each wrapper in half, starting in the centre and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets. Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface. Repeat to form 24 dumplings.
3. Add 2 tsp oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings (or however many will fit) in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet and cover immediately. Cook, covered, until most of the water is gone and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer of paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (below) or soy sauce. Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.
To freeze extras, place them uncooked on a plate, once frozen transfer to a ziploc. Start the recipe right away from cook time, no need to thaw.

Scallion Dipping Sauce

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 2 tbsp water
• 1/2 tsp sesame oil
• 1 medium scallion, minced

Combine all ingredients and serve.