Pan-Fried Potstickers with Sesame Beef and Cabbage Filling
By America's Test KitchenPublished on August 21, 2007
Time
1¼ hours
Yield
Serves 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)
Ingredients
½ small Napa cabbage, finely shredded (about 2 cups)1 teaspoon table salt 4 ounces ground beef 1 medium scallion, minced (about 2 tablespoons)1 medium clove garlic, minced (about 1 teaspoon)1 tablespoon soy sauce 2 teaspoons sesame seeds, toasted2 teaspoons sesame oil Pinch cayenne pepper 1 package wonton wrappers (see headnote), or gyoza wrappers2 tablespoons vegetable oil
Before You Begin
The filling amount is enough for 32 dumplings. Look for round wonton or gyoza wrappers, with about 50 wrappers per pound in the package.
Instructions
- Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining filling ingredients. Refrigerate until ready to make dumplings.
- Place one rounded teaspoon in the center of a round wrapper. Moisten the edge with water. Fold the wrapper in half, then pinch the edges together and seal. Lightly press the filling on the counter to form a flat base. Gather the pinched edges together to form ruffles on the top.
- Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce passed separately, (see related recipes).
to fill dumplings
to pan-fry dumplings
Time
1¼ hoursYield
Serves 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)Ingredients
½ small Napa cabbage, finely shredded (about 2 cups)
1 teaspoon table salt
4 ounces ground beef
1 medium scallion, minced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon)
1 tablespoon soy sauce
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil
Pinch cayenne pepper
1 package wonton wrappers (see headnote), or gyoza wrappers
2 tablespoons vegetable oil
Ingredients
½ small Napa cabbage, finely shredded (about 2 cups)
1 teaspoon table salt
4 ounces ground beef
1 medium scallion, minced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon)
1 tablespoon soy sauce
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil
Pinch cayenne pepper
1 package wonton wrappers (see headnote), or gyoza wrappers
2 tablespoons vegetable oil
Ingredients
½ small Napa cabbage, finely shredded (about 2 cups)
1 teaspoon table salt
4 ounces ground beef
1 medium scallion, minced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon)
1 tablespoon soy sauce
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil
Pinch cayenne pepper
1 package wonton wrappers (see headnote), or gyoza wrappers
2 tablespoons vegetable oil
Why This Recipe Works
Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked them some more until they crisped up again.
Before You Begin
The filling amount is enough for 32 dumplings. Look for round wonton or gyoza wrappers, with about 50 wrappers per pound in the package.
Instructions
- Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining filling ingredients. Refrigerate until ready to make dumplings.
- Place one rounded teaspoon in the center of a round wrapper. Moisten the edge with water. Fold the wrapper in half, then pinch the edges together and seal. Lightly press the filling on the counter to form a flat base. Gather the pinched edges together to form ruffles on the top.
- Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce passed separately, (see related recipes).
to fill dumplings
to pan-fry dumplings
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