Pork and Napa Cabbage Guotie with Black Vinegar Dip

What you need

• 250 g (9 oz) napa cabbage, finely chopped
• 1/2 tsp salt
• 250 g (9 oz) ground pork, not too lean
• 2 scallions, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper, ground
• 1 tsp cornstarch, plus extra for dusting
• 30 round dumpling wrappers, about 9 cm (3 1/2 in)
• 2 tbsp vegetable oil, divided
• 3 tbsp Chinese black vinegar
• 1 tbsp soy sauce, for the dip

Method

Restated from the original video

1. 1

   Toss the cabbage with the salt and leave it for 10 min to draw out water.

2. 2

   Squeeze the cabbage hard by the handful and discard the liquid.

3. 3

   In a bowl, mix the pork with the light soy sauce, rice wine, sesame oil, white pepper and cornstarch. Stir in one direction until it turns sticky, about 1 min.

4. 4

   Add the squeezed cabbage, scallions and ginger and mix well.

5. 5

   Keep the wrappers under a damp towel. Put about 1 tbsp of filling in the center of one, wet the edge with water and fold it into a half-moon.

6. 6

   Pleat the front edge 5-6 times, pressing each fold against the flat back to seal. Stand it on a tray dusted with cornstarch. Repeat with the rest.

7. 7

   Stir the black vinegar and soy sauce together in a small bowl for dipping.

8. 8

   Heat 1 tbsp of the vegetable oil in a large nonstick pan with a lid over medium heat. Set half the potstickers in it flat side down, almost touching.

9. 9

   Fry until the bottoms turn golden, 2-3 min.

10. 10

    Pour in 80 ml water and cover at once, as it will spit. Steam until the water is gone and the wrappers look translucent, 6-8 min. The filling must be cooked through.

11. 11

    Uncover and fry for 1-2 min more to crisp the bottoms again.

12. 12

    Slide them out browned side up and cook the second batch the same way with the remaining oil and another 80 ml water. Serve hot with the dip.

Imported from afarmgirlsdabbles.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.