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1
1.
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2
In a medium bowl, toss cabbage with 1/2 teaspoon salt.
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3
Let stand 10 minutes.
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4
Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
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5
Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil.
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6
Mix well with a fork.
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7
Refrigerate leftover filling up to 2 days.
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8
Wontons
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9
1.
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10
Work with one wrapper at a time, and keep the rest covered with a damp towel.
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11
Spoon one rounded teaspoon of filling in center.
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12
With dampened fingers, wet the four edges.
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13
To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
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14
2.
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Moisten one tip on long side of triangle.
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16
Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
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17
3.
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18
Fold remaining top corner back.
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19
Transfer to an oiled plate; cover with a damp towel to keep moist.
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20
Repeat with remaining wrappers and filling.
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21
4.
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22
In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
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23
Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
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24
Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
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25
Repeat with remaining tablespoon oil and wontons.
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26
Sprinkle pot stickers with scallions, if using, and serve with soy sauce.
