Potstickers , Pork , Ginger , Cast Iron
Best for: Passing a crisp-bottomed appetizer straight from the grill.
Potstickers bring a different kind of sizzle to New Year’s Eve. A covered cast-iron skillet crisps the bottoms and steams the pork-and-ginger filling, with a simple dipping sauce ready on the side.
Grill: Moderate direct heat, approximately 375°F, with a flat-bottomed skillet and its own lid. Equipment: 12-inch cast-iron skillet with fitted heatproof lid, bowls, spatula, fine-tip thermometer.
Ingredients
25–30 Minutes Total: 1 Hour 5–10 Minutes.
Potstickers
- 8 oz ground pork
- 1 cup finely shredded napa cabbage
- 1/4 teaspoon fine table salt
- 2 scallions, minced
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 24 round dumpling wrappers, about 3 1/2 inches across
- 2 tablespoons neutral oil, divided
- 2/3 cup water, divided, plus 2 tablespoons for sealing
Dipping sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon toasted sesame seeds
Directions
Toss cabbage with salt and let stand 10 minutes, then squeeze dry in a clean towel. Stir the dipping sauce ingredients together in a separate bowl.
Mix pork, cabbage, scallions, ginger, garlic, soy sauce, and sesame oil gently. Keep filling refrigerated while organizing wrappers and a small bowl of the sealing water.
Put a scant tablespoon filling in each wrapper. Moisten half the edge, fold into a half-moon, press out trapped air, and seal firmly; keep filled dumplings covered and cold until cooking.
Heat the skillet over moderate direct heat and add 1 tablespoon oil. Arrange 12 dumplings flat-side down and cook 2–3 minutes until their bottoms are golden.
Carefully add 1/3 cup water and immediately fit the skillet lid; steam 7–9 minutes. Uncover and cook 1–2 minutes to evaporate water and crisp the bases; verify 160°F in several pork centers and extend covered cooking with a splash of water if needed.
Transfer to a warm platter and repeat with remaining oil, dumplings, and water. Serve with the dipping sauce, keeping the first batch at 140°F or above if holding it until both batches are done.
Grilling tip: The grill lid cannot replace the skillet lid here; steam needs to stay close to the dumplings.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
