Potstickers with Pork and Vegetables (Chinese Jiaozi)

Although referred to as "pan-fried," these dumplings actually go through a two-stage cooking process. First, they're fried in oil in a hot wok and then water is added; the wok is covered, and the dumplings are left to steam for a few minutes, resulting in a crispy bottom, soft top, and tender filling. This is a classic recipe including ground pork and vegetables. Nutritious bok choy and napa cabbage add colour, texture, and flavour. These potstickers, also called pan-fried dumplings, are satisfying as is, but are even tastier when served with a dipping sauce. Another good accompaniment is hot chili oil or soy sauce combined with freshly chopped ginger or a few drops of Asian sesame oil.

Filling:
½ cup bok choy leaves, finely chopped
½ cup napa cabbage, finely chopped
¼ cup green onion, finely chopped
¼ cup water chestnuts, chopped
1 lb ground pork
1 tsp. light soy sauce
1 tsp. dark soy sauce
2 tsp. Chinese rice wine or dry sherry
1 tsp. sesame oil
dash white pepper

Dumplings:
1 (48 count) pkg wonton or gyoza wrappers
1 Tbsp. cornstarch mixed with 2 Tbsp. water (or 1 lightly beaten egg white)
1 Tbsp. vegetable oil or canola oil
1 cup water, or as needed

For the Filling:
Combine the filling ingredients in a large bowl, using your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.

For the Dumplings:
Place a wonton wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping tsp. of the filling to the middle of the potsticker wrapper, and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch (this makes it easier to seal).

Gently lift the edges of the moistened wrapper over the filling and bring together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wonton wrappers and filling.

Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10-12 potstickers at a time and cook for 2-3 minutes until the bottoms are browned.

Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed, about 5 minutes.

Remove and cook the remainder of the dumplings, adding water as needed, keeping the amount to about 1/3 cup.

Serve alone or with a homemade dipping sauce.

Makes 48 dumplings (8 servings).