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Pork and Cabbage Potstickers
Appliance: Rice Cooker - 6 cup capacity, or larger. See Note.
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This Kitchen Tested recipe is part of the Dim Sum Collection
Pork and Cabbage Potstickers
For the filling:
   3 cups (4 ounces) thinly sliced Napa cabbage
   1 teaspoon salt
   1/2 pound ground pork
   2 green onions, whites minced, greens thinly sliced
   1 teaspoon finely minced ginger
   1 teaspoon soy sauce
   1 tablespoon rice wine
   1/2 teaspoon cornstarch
   1/2 teaspoon sesame oil
   Dash pepper

For wrapping and cooking:
   24 gyoza or wonton wrappers (cut in rounds)
   1 - 2 teaspoons oil (for frying)
   1/2 to 1 cup water, divided

In a large bowl, toss cabbage with the salt and set aside for 5 - 10 minutes. Drain cabbage and squeeze out as much water as possible. Mix cabbage with remaining filling ingredients until well blended.

Working one at a time, moisten outer edge of a wrapper with a wet fingertip. Place about a tablespoon of filling into the center of the wrapper and pull edges together to form a half-round shape. Do not overfill. Pinch and pleat edges to seal, then pat bottom of the dumpling lightly against work surface to flatten.

To cook, heat a small amount of cooking oil in the bottom of your rice cooker's inner bowl. Fry dumplings, a few at a time, until just the bottoms turn golden brown (about 1 - 2 minutes). Do not overcrowd, as dumplings may stick together.

Add just enough water so that dumplings are mostly surrounded, but not submerged, 3 - 6 tablespoons (depending on the width of your rice cooker's bottom), and cover. Cook 6 - 7 minutes, adding additional water, a couple tablespoons or so at a time, if inner cooking bowl dries out while cooking.

Serve with Soy Vinegar Potsticker Sauce.

This recipe is designed for larger rice cookers with inner cooking bowls that have flat bottoms, allowing you first pan fry the dumplings. If your rice cooker's inner bowl is too rounded for the dumplings to lie flat, consider these recipes instead:
Pork and Cabbage Siu Mae or Boiled Pork and Cabbage Dumplings.

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