NAPA RECIPES CHINESE RECIPES

Steps:

• In a medium bowl, toss the cabbage with 1/2 tsp. salt; let stand 15 minutes. Rinse quickly, drain well and wrap in a kitchen towel. Squeeze to remove excess liquid.
• Wipe out the bowl, then add the drained cabbage, chicken, scallion and ginger; combine. In a small bowl, whisk the soy sauce, both oils, sherry, 1/8 tsp. pepper and 1/2 tsp. salt.
• Pour the soy sauce mixture over the chicken mixture. Mix until well incorporated, stirring quickly at the end to create a thick, smooth mixture. Cover and let stand at room temperature 30 minutes to allow the flavors to meld.
• Line a rimmed baking sheet with parchment and dust with flour. Place 1 wrapper on a work surface; brush the edges lightly with water. Place the wrapper in the palm of your hand, cupping it slightly in the center. Scoop about 2 tsp. of the filling into the center of the wrapper, leaving a 1/2-inch border. Fold the wrapper in half, enclosing the filling. Press the edges firmly to seal.
• Pleat the dumpling's sealed edge by folding every 1/4 inch, forming 4 to 5 pleats; press firmly to seal. Transfer the dumpling to the prepared baking sheet; cover with a kitchen towel. Repeat with the remaining wrappers and filling, spacing the dumplings 1/2 inch apart on the baking sheet.
• In a large nonstick skillet with a lid, heat 2 tbsp. oil over medium-high. Working in batches, add the dumplings, one at a time and seam-side up, to the skillet. Fry until golden, 1 to 2 minutes.
• Holding the lid between you and the skillet in order to protect yourself from splatters, add 1/3 cup water, then cover the skillet immediately. Reduce the heat to medium; cook 3 minutes. Adjust the lid so it's slightly ajar (this allows steam to escape). Cook until most of the water evaporates and the dumplings begin to sizzle, 1 to 2 minutes.
• Uncover and cook until the dumplings are browned and crispy on the bottom, 2 to 4 minutes. Remove from the heat. When the dumplings stop sizzling, transfer them to a plate. Serve with the dipping sauce.

Steps:

• In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.