Pork and Cabbage Dumplings—Wor Tip

Name: Pork and Cabbage Dumplings—Wor Tip
Yield: Serves 6 as first course (Makes 24 dumplings)
Cuisine: Asia, Asian
Ingredients: 3 cups, minced napa cabbage leaves (about 1/2 medium head); 3/4 teaspoon, table salt; 3/4 pound, ground pork; 4 , minced scallions (about 6 tablespoons); 2 , egg whites, lightly beaten; 4 teaspoons, soy sauce; 1 1/2 teaspoons, minced or grated fresh ginger; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/8 teaspoon, ground black pepper; 24 round, gyoza wrappers (see note); 2 tablespoons, vegetable oil; 1 cup, water, plus extra for brushing

23 comments

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

For our version of wor tip, Cantonese potstickers, we wanted a light filling, the right wrapper, and the perfect mix of flavors.

SERVES6 as first course (Makes 24 dumplings)

TIME1½ hours, plus 20 minutes salting and 30 minutes chilling

WHY THIS RECIPE WORKS

We wanted a recipe for soft, savory pillows filled with tender pork and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy sauce. To get there, we lightened up our filling by increasing the amount of cabbage after fir...

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