Mandarin Pan-Fried Dumplings

Ingredients

• 5 ounces napa cabbage, sliced
• 1 teaspoon salt
• 8 ounces ground lean pork
• 1 cup chopped carrot
• 1/4 cup chopped water chestnuts
• 2 green onions, chopped
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 teaspoon finely chopped ginger
• 1/2 teaspoon sugar
• 28 potsticker wrappers
• 3 tablespoons cooking oil
• 2/3 cup chicken stock
• Chile oil
• Rice vinegar
• Soy sauce

Instructions

1. 1Combine the cabbage and salt in a bowl; mix well. Let stand for 10 minutes. Squeeze to extract the excess liquid; discard the liquid.
2. 2Add the remaining filling ingredients; mix well. Let stand for 15 minutes.
3. 3To make each dumpling, place a heaped teaspoon of filling in the center of a wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half, crimping one side, to form a semicircle.
4. 4Set the dumplings on a baking sheet, seam side up, so they sit flat. Cover the dumplings with a towel while filling the remaining wrappers.
5. 5Place a wide frying pan over medium heat until hot. Add 1 1/2 tablespoons of the oil, swirling to coat the sides. Add the dumplings, half at a time, seam side up. Cook until the bottoms are golden brown, 3 to 4 minutes.
6. 6Add 1/3 cup stock. Reduce the heat to low; cover and cook until the liquid is absorbed, 5 to 6 minutes.
7. 7Cook the remaining dumplings with the remaining oil and stock.
8. 8Place the dumplings, browned side up, on a serving platter with chile oil, rice vinegar, and soy sauce on the side.