- 1 1/2 cups (packed) coarsely chopped watercress
- 1 1/2 cups (packed) coarsely chopped napa cabbage
- 2 scallions, finely chopped
- 2 garlic cloves, minced
- 1/4 cup plus 2 tablespoons pine nuts, finely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- One 12-ounce package gyoza wrappers or wonton wrappers
- Cornstarch, for dusting
- Soy sauce, for dipping
- On a work surface, combine the chopped watercress, cabbage, scallions, garlic and pine nuts and finely chop them all together. Transfer the mixture to a bowl and season with the salt and white pepper. Knead the mixture slightly to wilt the greens.
- Spread 6 gyoza wrappers on a work surface and brush the edges with water. Spoon 2 teaspoons of the filling into the center of each wrapper and fold in half; press the edges firmly to seal, pressing out any air pockets. Transfer the dumplings to a cornstarch-dusted baking sheet. Repeat with the remaining wrappers and filling.
- In a pot of boiling salted water, cook the dumplings until tender and translucent, about 3 minutes. Alternatively, steam the dumplings on a rack set on a pan over boiling water. Serve the dumplings hot with soy sauce.
The uncooked dumplings can be frozen on a baking sheet, then transferred to a resealable plastic bag and frozen for up to 2 months. Boil or steam the frozen dumplings.