Manchurian Pork-and-Zucchini Dumplings

• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1 medium zucchini, cut into 1/4-inch dice
2. Kosher salt
3. 1/2 pound ground pork
4. 1 celery rib, cut into 1/4 -inch dice
5. 2 scallions, minced
6. 1 1/2 tablespoons soy sauce
7. 1 tablespoon Chinese cooking wine (shaoxing) or dry sherry
8. 1 tablespoon vegetable oil, plus more for pan-frying
9. 1 package gyoza wrappers

1. FOR PAN-FRIED DUMPLINGS In a colander, toss the zucchini with 1/2 tablespoon of salt and let stand for 30 minutes. Rinse the zucchini under cool water; squeeze and pat dry. Transfer to a medium bowl. Add the pork, celery, scallions, soy sauce, Chinese cooking wine and 1 tablespoon oil; mix well.
2. Line a large baking sheet with wax paper. On a work surface or in your palm, moisten the edge of 1 gyoza wrapper with water; keep the rest of the wrappers covered with a damp kitchen towel. Spoon a level teaspoon of the pork filling into the center of the wrapper. Fold the wrapper over the filling to form a half-moon. Pinch the wrapper in the center, then pleat the edges to seal. Transfer the dumpling to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining wrappers and filling.
3. Line a large steamer basket or several bamboo steamer trays with damp cheesecloth or lettuce leaves. Arrange the dumplings, not allowing them to touch, in a single layer on the cheesecloth. Set the steamer basket over 1 inch of simmering water in a large saucepan. Cover and steam until the filling is cooked through and the wrappers are tender, 10 to 15 minutes. Serve at once.
4. Heat a very thin film of vegetable oil in each of 2 large nonstick skillets. Arrange the dumplings in the pans, pleated sides up, in concentric circles: do not overcrowd the pans. Add enough water to reach halfway up the sides of the dumplings and bring to a boil. Cover partially and cook until the water has evaporated and the dumplings are crisp and browned on the bottom, about 15 minutes. Serve at once.