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From America's Test Kitchen Season 7: Not Your Average Stir-Fry
Too often, potstickers are dense, flavorless meatballs wrapped in a doughy blanket. We wanted soft, savory pillows filled with tender ground meat and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy. And we weren’t willing to make wrappers from scratch.
To lighten up the filling a bit, we increased the amount of cabbage, after first salting and draining it to get rid of excess moisture, and then added lightly beaten egg whites. For the wrappers, we found that store-bought gyoza-style wrappers and wonton wrappers both made terrific potstickers, although tasters preferred the slightly chewy texture of the gyoza-style. To keep the filling in place and the wrapper from puffing up and away from the meat during cooking, we found it best to fold each meat-filled wrapper into a half-moon, pinch the middle closed, then carefully press out any air while sealing the edges. Our final challenge was the cooking method. A sequence of browning, steaming, then cranking up the heat produced potstickers with a perfect balance of soft and crispy textures.
Makes 24 dumplings, 6 first-course servings
We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary. 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.
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