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Pork-Scallion Pot Stickers

  • SERVINGS: Makes about 3 1/2 dozen pot stickers

Ayako Yoshikawa-Gordon, who arranges flowers for Katherine Anderson at Marigold and Mint, makes these gingery pot stickers using pork from Rain Shadow Meats, and herbs and vegetables from Anderson's farm. Rain Shadow sells the pot stickers one day a week.

  1. 1/2 pound ground pork
  2. 2 cups finely chopped green cabbage
  3. 1 cup thinly sliced scallions (about 5 large)
  4. 1 1/2 tablespoons minced fresh ginger
  5. 3 garlic cloves, minced
  6. 2 shiitake mushrooms, stems discarded and caps finely chopped
  7. 1 tablespoon toasted sesame oil
  8. 1 tablespoon soy sauce, plus more for dipping
  9. 1 teaspoon kosher salt
  10. 1/2 teaspoon freshly ground white pepper
  11. 1 package round gyoza wrappers (48)
  12. 1/4 cup vegetable oil
  13. 1 cup water
  1. In a bowl, mix the pork with the cabbage, scallions, ginger, garlic, shiitake, sesame oil, soy sauce, salt and white pepper.
  2. Line a baking sheet with wax paper. On a work surface, brush the edges of 4 gyoza wrappers with water. Place a scant tablespoon of the pork filling in the center of each wrapper. Bring the edges of each gyoza wrapper together over the filling; press and pleat to seal. Lift each pot sticker by the pleated edge, transfer to the baking sheet and press down lightly to flatten the bottom. Repeat with the remaining wrappers and filling.
  3. In a large nonstick skillet, heat 2 tablespoons of the vegetable oil until shimmering. Arrange half of the pot stickers in the skillet, pleated rims facing up and cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of the water to the skillet, cover and simmer until the pork filling is cooked through, about 5 minutes. Uncover and cook until the water has evaporated and the pot stickers are well browned on the bottom, about 1 minute; transfer to a plate. Repeat with the remaining oil, pot stickers and water. Serve with soy sauce.
Make Ahead Freeze the uncooked pot stickers on a floured baking sheet, then transfer to a plastic bag and freeze for up to 1 month. Cook from frozen.

Suggested Pairing

Lightly fruity California sparkling wine: NV J Brut rosé.



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