Easy And Delicious Pot Stickers

1. 1

   In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.

2. 2

   Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.

3. 3

   Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.

4. 4

   Mix well with a fork or use your hands.

5. 5

   Work with one wrapper at a time, and keep the rest covered with a damp towel.

6. 6

   Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).

7. 7

   With dampened fingers, wet the four edges.

8. 8

   Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).

9. 9

   Transfer to an oiled plate; cover with a damp towel to keep moist.

10. 10

    Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).

11. 11

    In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.

12. 12

    Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.

13. 13

    Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.

14. 14

    Repeat with remaining tablespoon oil and wontons.

15. 15

    Serve with soy sauce or your favorite dipping sauce.

* Per serving · 4 servings · Values may vary.