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1
FOR PAN-FRIED DUMPLINGS In a colander, toss the zucchini with 1/2 tablespoon of salt and let stand for 30 minutes.
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2
Rinse the zucchini under cool water; squeeze and pat dry.
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3
Transfer to a medium bowl.
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4
Add the pork, celery, scallions, soy sauce, Chinese cooking wine and 1 tablespoon oil; mix well.
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5
Line a large baking sheet with wax paper.
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6
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.
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7
Spoon a level teaspoon of the pork filling into the center of the wrapper.
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8
Fold the wrapper over the filling to form a half-moon.
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9
Pinch the wrapper in the center, then pleat the edges to seal.
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10
Transfer the dumpling to the prepared baking sheet and cover with a damp kitchen towel.
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11
Repeat with the remaining wrappers and filling.
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12
Line a large steamer basket or several bamboo steamer trays with damp cheesecloth or lettuce leaves.
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13
Arrange the dumplings, not allowing them to touch, in a single layer on the cheesecloth.
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14
Set the steamer basket over 1 inch of simmering water in a large saucepan.
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15
Cover and steam until the filling is cooked through and the wrappers are tender, 10 to 15 minutes.
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16
Serve at once.
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17
Heat a very thin film of vegetable oil in each of 2 large nonstick skillets.
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18
Arrange the dumplings in the pans, pleated sides up, in concentric circles: do not overcrowd the pans.
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19
Add enough water to reach halfway up the sides of the dumplings and bring to a boil.
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20
Cover partially and cook until the water has evaporated and the dumplings are crisp and browned on the bottom, about 15 minutes.
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21
Serve at once.
