Pork, Napa Cabbage and Ginger Pot Stickers

From Making Artisan Pasta

Filling:
1 lb (450g) ground pork or ground turkey
1 bunch scallions, thinly sliced
1/4 cup (60ml) soy sauce
1 tablespoon (15m) toasted sesame oil
1 tablespoon (8g) grated fresh ginger
3 cups shredded Napa cabbage (about 1/2 lb or 225g)
1-lb (455g) package round gyoza skins

1. In a large bowl, combine pork, scallions, soy sauce, sesame oil, and ginger. Mix well so the meat absorbs the flavors. Add the cabbage and mix again. Refrigerate until ready to fill.
2. Have ready a pleated plastic or metal dumpling form, a small bowl containing 2 tablespoons egg white mixed with 1 tablespoon water, and the gyoza skins, defrosted overnight in refrigerator, if necessary. Lay a dumpling paper into the form.
3. Spoon 1 tablespoon of filling on each skin, making sure to keep the filling off the edges or they won't stick. Brush the edges of the skin with the egg white mixture. (Or simply brush with water, especially if the dough is moist.)
4. Grasping the gyoza by the edge, fold over and pres the edges together using your fingertips.
5. Grasping the handle, bring the far edge of the form over and press firmly to seal and form the "pleated" edge.
6. Arrange the completed dumplings in a single layer on a parchment paper-lined baking tray that has been sprinkled lightly with cornstarch. Cover lightly with plastic wrap and refrigerate until ready to cook (up to 1 day if turned over once or twice to prevent sticking) or freeze.

Cook and serve the pot stickers:

1. Heat a large heavy-bottomed or nonstick skillet, preferably with a lid, until very hot. Add 1 tablespoon oil and swirl so the oil coats the bottom of the pan. Place the dumplings in a single layer in the pan, working in 2 batches. Saute until the bottoms are golden brown, about 2 minutes, then add 1/2 cup of water to the pan.
2. Cover with a lid or a sheet of aluminum foil and cook 7-8 minutes or until the water has evaporated, the dumplings are tender, and the bottoms are well-browned, shaking occasionally to release the dumplings from the pan. Repeat with the remaining dumplings. Serve with Soy Ginger Dipping Sauce, garnished with scallions and cilantro sprigs.

Soy Ginger Dipping Sauce

1 cup Chinese black vinegar or balsamic vinegar

1/2 cup soy sauce

1/2 cup mushroom soy (substitute more soy sauce)

2 tablespoons grated fresh ginger

1 teaspoon Korean red pepper flakes (or hot red pepper flakes or Chinese chili oil)

Whisk all together and use as dipping sauce for pot stickers.