Freezer-Stash Pork and Cabbage Potstickers

By Sprig Originals ✓ · cooked up in Sprig

A big weekend batch of juicy pork and napa cabbage dumplings that go straight into the freezer raw, then cook from frozen in one skillet in about 12 minutes. Crisp bottoms, steamy tops, no thawing and nothing to go watery — the easiest weeknight dinner you can bank ahead.

Ingredients

• 4 cups finely shredded napa cabbage (about 1/2 small head)
• 1 tsp kosher salt
• 1 lb ground pork
• 4 scallions, thinly sliced
• 1 tbsp finely grated fresh ginger
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tbsp cornstarch

• 50 round dumpling wrappers (about 1 1/2 packages), thawed
• 2 tbsp vegetable oil
• 2 tbsp rice vinegar, for dipping

Instructions

1. Toss the shredded napa cabbage with the kosher salt in a colander and let it sit 15 minutes, then squeeze it hard in handfuls over the sink until no more liquid runs out. This is what keeps the dumplings from going watery in the freezer.
2. In a large bowl, mix the squeezed cabbage with the ground pork, scallions, ginger, 2 tablespoons of the soy sauce, the sesame oil and the cornstarch. Stir vigorously with a spoon or your hand for about 1 minute, until the mixture looks sticky and holds together.
3. Working with 6 wrappers at a time (keep the rest covered with a damp towel), place a rounded teaspoon of filling in the center of each. Wet the edge with a fingertip of water, fold into a half-moon and press firmly all the way around, pleating the front edge 3 or 4 times if you like. Set each one seam-up on a parchment-lined baking sheet, not touching.
4. To freeze: put the uncovered baking sheet in the freezer for 1 hour, until the dumplings are hard. Transfer to zip-top freezer bags, press out the air and freeze for up to 3 months. Do not thaw before cooking.
5. To cook from frozen, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add up to 20 frozen dumplings flat side down in a single layer and fry, undisturbed, for 2 to 3 minutes, until the bottoms are deep golden.
6. Pour in 1/2 cup water (it will spit), immediately cover, reduce heat to medium and steam for 8 minutes, until the water is gone and the wrappers are glossy and translucent. Uncover and cook 2 more minutes, until the bottoms are crisp again and the dumplings release easily.
7. Slide onto a plate crisp side up and serve with the remaining 1 tablespoon soy sauce stirred together with the rice vinegar for dipping.

Chef's tips

Nutrition (per serving, estimated)

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