Pan-Fried Potstickers with Sesame Beef and Cabbage Filling

Name: Pan-Fried Potstickers with Sesame Beef and Cabbage Filling
Yield: Serves 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)
Cuisine: Asian
Ingredients: 1/2 , small Napa cabbage, finely shredded (about 2 cups); 1 teaspoon, table salt; 4 ounces, ground beef; 1 , medium scallion, minced (about 2 tablespoons); 1 medium clove, garlic, minced (about 1 teaspoon); 1 tablespoon, soy sauce; 2 teaspoons, sesame seeds, toasted; 2 teaspoons, sesame oil; Pinch, cayenne pepper; 1 package, wonton wrappers (see headnote), or gyoza wrappers; 2 tablespoons, vegetable oil

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Appears in Cook's Illustrated September/October 1994

Like traditional versions, these potstickers are pan-fried, steamed, and pan-fried again to achieve tender interiors and crispy bottoms.

SERVES6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)

TIME1¼ hours

WHY THIS RECIPE WORKS

Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked ...

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