Gluten-Free Potstickers with Pork and Cabbage

Instructions

1. 1In a medium bowl, combine the about 225 g ground pork, 1 cup Napa cabbage (chopped), 1/4 cup green onions (chopped), 1 teaspoon ginger (minced), 1 clove garlic (minced), 2 tablespoons gluten-free soy sauce, 1 teaspoon sesame oil, and 1 teaspoon rice wine vinegar.
2. 2Mix all the ingredients in the bowl thoroughly with your hands or a spoon until everything is evenly distributed.
3. 3Lay one gluten-free potsticker wrapper flat on your work surface. Place about 1 tablespoon of the pork and cabbage filling in the center of the wrapper.
4. 4Dip your finger in the 1/2 cup water and lightly moisten the entire edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly together to seal, creating pleats along the sealed edge if desired.
5. 5Repeat steps 3 and 4 with the remaining wrappers and filling until all potstickers are formed.
6. 6Heat the 2 tablespoons cooking oil in a large skillet over medium-high heat (176.7°C / 175°C).
7. 7Carefully place the potstickers in the hot skillet, flat side down, in a single layer. Cook for 3 to 4 minutes, or until the bottoms are golden brown and crispy.
8. 8Pour the 1/2 cup water into the hot skillet. Immediately cover the skillet with a tight-fitting lid. Reduce the heat to medium-low (149°C / 150°C) and steam the potstickers for 5 to 7 minutes, or until the water has been absorbed and the pork filling is cooked through (internal temperature of 72°C / 71°C).
9. 9Remove the lid and let any remaining moisture evaporate for about 30 seconds. Transfer the potstickers from the skillet to a serving plate and serve immediately.

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