Pork Potstickers

Pork Potstickers
Yields 100 dumplings
The potstickers can be frozen and reheated on a lazy day. But you will be surprised how few of these are left after you have company over.

Dough
3 cups + scant 1/2 cup all purpose flour + more for dusting
1 cup warm water
1 1/2 tablespoons salt

Filling
1/2 medium napa cabbage
1 teaspoon salt
2 pounds pork shoulder, ground 
2 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon rice wine
1 1/2 teaspoons sesame oil
5 tbsp (2 1/2 ounces) gelatinous bone stock or water
1 bunch green onions, outer layers peeled off and discarded, chopped finely
1 bunch garlic chives, chopped finely

Vegetable oil, for pan frying

Dipping Sauce
1/4 cup white vinegar
1/4 cup light soy sauce

Combine and set aside.

Potsticker Dough
In a medium bowl combine the flour, water, and salt. Knead lightly to combine. The dough will be flaky at this point. Pour the dough onto a clean, floured countertop and knead until very smooth and workable (8-10 minutes). The dough should be firm. If it is so hard it is unworkable, sprinkle it with 1/4 teaspoon water and knead for another 2-3 minutes.

Wrap tightly in plastic wrap and rest at room temperature for 30 minutes or for up to 12 hours in the refrigerator. On your floured surface, form the dough into a ball and divide into 4 equally sized pieces. Roll each ball into 1 inch thick logs. Cut each log into 3/4 inch thick rounds. Roll out each round, turning as you roll to form a circle, about 1/6 inch thick and 3-4 inches in diameter.

Filling
Finely slice the cabbage and place it in a medium bowl. Add the salt. Squeeze and work the cabbage vigorously to draw out the water. Drain and repeat once more.

Combine the pork, olive oil, light soy sauce, rice wine, sesame oil, bone stock, green onions, garlic chives, and drained cabbage in a medium sized bowl. Fry off a small patty of the mixture on the stovetop to taste for seasoning. Balance the seasoning and fry off one more small patty, until you are satisfied with the flavor. Using a wooden spatula or your hands, work the ground pork mixture until it is pasty and smooth.

Cover the wrappers with a damp towel while you form individual potstickers. Add 1 1/2 tablespoons of the pork filling to the center of a wrapper. Fold the wrapper in half, pinching the two sides together where they meet in the middle. Starting from one side of the potsticker, fold and pleat until you reach the middle, pressing hard to ensure both sides are well sealed. Repeat the pleating process from the other side so the entire potsticker is securely closed.

Heat a large cast iron pan over medium high heat, and add enough vegetable oil to coat the bottom. Place as many potstickers in the pan as you can without crowding them. Fry until the bottoms are golden brown and crisp.

Pour enough water into the pan to cover the bottom (1/4- 1/3 cup) and cover the pan until the water has cooked off (2-3 minutes).

Remove one Potsticker from the pan, assure that the pork is no longer pink and is fully cooked. If the potstickers are not fully cooked add another 1/4 cup water and cover the pan to finish. 

Continue to cook the potstickers in batches or freeze extras for another day.

Remove and plate all potstickers with the dipping sauce and any leftover chopped green onions or garlic chives.