Shrimp Potstickers

SERVES Serves 6 as a first course (Makes 24 dumplings)

TIME 1¼ hours, plus 20 minutes standing and 30 minutes chilling

WHY THIS RECIPE WORKS

We wanted a recipe for soft, savory pillows filled with tender shrimp and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy. To get there, we lightened up our filling by increasing the amount of cabbage after first salting and draining it to get rid of excess moisture and then adding lightly beaten egg whites. A sequence of browning, steaming, and cranking up the heat produced a potsticker recipe with a pleasing balance of soft and crispy textures. We wanted a recipe for soft, savory pillows filled with tender shrimp and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy. To get there, we lightened up our filling by increasing the amount of cabbage after first salting and draining it to get rid of excess moisture and then adding lightly beaten egg whites. A sequence of browning, steaming, and cranking up the heat produced a potsticker recipe with a pleasing balance of soft and crispy textures.

INGREDIENTS

subheading: Filling:

3 cups minced napa cabbage leaves

¾ teaspoon table salt

¾ pound peeled, deveined shrimp, pulsed ten times in food processor

6 tablespoons minced scallions (about 4 medium scallions, white and green parts)

⅛ teaspoon ground black pepper

4 teaspoons soy sauce

1 ½ teaspoons grated fresh ginger

1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)

1 egg, lightly beaten

24 gyoza wrappers round (see note above)

4 teaspoons vegetable oil

note: BEFORE YOU BEGIN

We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary (see "Different Wrappers, Different Methods"). Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen potstickers; just proceed with the recipe. We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary (see "Different Wrappers, Different Methods"). Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen potstickers; just proceed with the recipe.

Directions at americastestkitchen.com

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