For
the filling 1. Rub the cabbage with the
first amount of salt until
it softens
and begins to weep. Allow the
cabbage to sit for 10 minutes
and then wring out all the
excess liquid in a clean towel.
2.
In a medium mixing bowl combine all
the remaining ingredients with
the
cabbage and mix well until it becomes
a little pasty—about 2
minutes.
For
the potstickers 3. Take a single
wrapper in your hand and moisten the
edge with water. Gather about 2 teaspoons
of the filling onto a tablespoon and
place it on half the wrapper, leaving
a 1/3" border between the filling
and the edge.
4. Fold the other side of the wrapper
over
the filling and pleat the edge by
pinching the dough and folding it
back upon itself. When the pleating
is done press the two edges of the
wrapper together to seal the filling
inside.
5.
Note only one side of the wrapper
is pleated—this gives an attractive
crescent shape to each of the potstickers
and prevents the pleated edge from
getting too thick and, as a result,
doughy. Continue until all the filling
has been used. You will have about
half of the wrappers leftover.
To
cook the potstickers 6. Heat a large sauté
pan with a lid over medium heat. Add
the oil and, when hot, add the potstickers
with the flat side down and the pleated
side in the air. Cook over medium
heat until the bottoms are golden
brown.
7.
Add equal parts of chicken stock and
water. Cover the pan and cook over
medium heat until the potstickers
are tender and the liquid has reduced
dry or been absorbed, about 6 to 8
minutes. Transfer the potstickers
to a warmed serving platter around
a bowl of sweet chili dipping sauce.
