Pot Stickers

Directions

1. 1
   In a medium bowl, toss cabbage with 1/2 teaspoon salt.
2. 2
   Let stand 10 minutes.
3. 3
   Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
4. 4
   Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil.
5. 5
   Mix well with a fork.
6. 6
   Filling can be refrigerated, covered tightly, up to 2 days.
7. 7
   To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out.
8. 8
   Place 1 rounded teaspoon filling in center of wrapper.
9. 9
   With dampened fingertips, moisten all edges.
10. 10
    Fold wrapper in half over filling to form a triangle, making sure filling is centered; press down edges firmly to seal.
11. 11
    Transfer to a lightly oiled plate, and cover with a damp towel to keep moist.
12. 12
    Repeat with remaining wrappers and filling.
13. 13
    In a large skillet with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium-high.
14. 14
    Add half the filled wontons and cook, turning once, until lightly browned, about 1 minute per side.
15. 15
    Carefully add 1/2 cup water (oil may spatter); cover, and steam until wrappers are translucent, 2 to 3 minutes.
16. 16
    Repeat with remaining tablespoon oil, wontons, and 1/2 cup water.
17. 17
    Serve immediately, with soy sauce on the side for dipping; garnish pot stickers and soy sauce with chopped scallions.