Pork and Cabbage Pot Stickers

We have tried several different recipes and methods for cooking pot stickers and I think tonight I finally found the best yet!  I adapted the recipe from one I found in Martha Stewart Living and let me just say, Martha must be a wizard at making and assembling these pot stickers because it definitely took me longer than her 45 minute hands on time listed.  But, even though they were tedious, the result turned out great and it made a big enough batch that we ate dinner tonight and stuck the other half in the freezer for a future meal. 

Pork and Cabbage Pot Stickers

6+ Tbsp. vegetable oil, divided
1 head napa cabbage, thinly sliced (about 6 cups)
1 3/4 tsp. fine sea salt, divided
1 large vidalia onion, thinly sliced
1/2 c. chopped fresh chives
1/4 c. thinly sliced scallions, plus more for garnish
3 Tbsp. minced garlic
1 lb. ground pork
2 Tbsp. sesame seeds
1/4 c. sesame oil
1/2 tsp. freshly ground pepper, divided
1/2 c. soy sauce
1/2 c. rice vinegar
approx. 80 pot sticker wrappers (two packages for me)
2 large egg whites
water

Instructions:

In a large skillet, heat 1 Tbsp. vegetable oil.  Add cabbage and saute until translucent, about 3-5 minutes.  Season with 1/2 tsp. salt and remove from heat to a large bowl.

Heat another Tbsp. oil and add onion slices.  Saute until translucent, about 3-4 minutes.  Season with 1/2 tsp. salt and add to bowl with cabbage.

Place cabbage and onion in a food processor or blender and chopped until just coarsely chopped.  Return to bowl

Heat 1 Tbsp. oil and add chives and ground pork.  Cook until ground pork is just browned.  Add to cabbage mixture.  Stir in the scallions, garlic, sesame seeds, sesame oil, 3/4 tsp. salt and 1/4 tsp. ground pepper.  Stir to combine and let cool.

Meanwhile, make the dipping sauce by combining soy sauce, 1/4 tsp. ground pepper, and rice vinegar into a bowl.  Whisk to combine and set aside until later. 

After cabbage mixture has cooled, begin assembling pot stickers.  Working one at a time, brush edges of wrapper with egg white.  Scoop 2 tsp. cabbage mixture in middle of wrapper.  Fold over making half-circle and press edges together to seal.  Set aside on a baking sheet lined with parchment paper.  Continue until all are assembled (approximately 80 pot stickers). 

In a large skillet, heat 1 Tbsp. vegetable oil until shimmering.  Working in batches, add pot stickers and brown, approximately 1-2 minutes per side.  Set aside on a dish and continue until all are browned.  (If freezing, let cool and freeze at this point.  Then, thaw on parchment paper and follow directions below to cook.)

Lay a single layer of pot stickers in a large skillet and fill about 1/4 in. deep with water.  Put tight fitting lid on top and steam pot stickers for about 2-3 minutes until hot through.

Remove from pan, garnish with green onion, and serve with dipping sauce.

Husband Rating: 9.5 out of 10

Food for Thought: I have also made these with spinach and finely chopped carrots in the filling.  For the carrots, make sure to saute them a bit so they aren't too firm.