Lunch Appetizers Recipe

Prepare slurry and aromatics

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth; set aside. Thinly beat the eggs in another small bowl and set aside. Slice ginger thinly and thinly slice the scallions, keeping whites and greens separate if preferred.

Simmer stock

Bring 6 cups of chicken stock to a gentle boil in a medium saucepan over medium-high heat. Add the sliced ginger to the broth and simmer for 3 minutes to infuse.

Thicken broth

Stir the cornstarch slurry again and slowly whisk it into the simmering broth. Reduce heat to medium and let simmer 1–2 minutes until the broth slightly thickens and becomes glossy.

Create egg ribbons

With the stock gently simmering (not a rolling boil), slowly pour the beaten eggs in a thin stream into the pot while stirring the broth in one direction with a fork or chopstick. The eggs will form delicate ribbons (egg flowers). Turn off the heat immediately once eggs are set.

Season and finish

Stir in 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning. Remove and discard ginger slices if desired. Stir in the white parts of the scallions and reserve the green tops for garnish. Ladle into bowls and garnish with scallion greens.

Rinse rice

Place 1.5 cups rice in a fine-mesh sieve or bowl and rinse under cold water, swirling and draining until the water runs mostly clear (2–3 rinses). This removes excess surface starch.

Combine and cook

Transfer rinsed rice to a medium saucepan with 2.25 cups water, 1 teaspoon salt, and 1 teaspoon oil or butter (optional). Cover with a tight-fitting lid and bring to a boil over medium-high heat.

Steam

Once boiling, reduce heat to low and simmer, covered, for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let rice steam, covered, for an additional 10 minutes.

Fluff and serve

Remove the lid and fluff rice gently with a fork or paddle. Keep covered until serving to maintain warmth.

Prepare cabbage

Place 2 cups finely shredded Napa cabbage in a bowl and sprinkle with a pinch of salt. Let sit 5–10 minutes to draw out moisture. Squeeze the cabbage tightly over the sink or into a towel to remove as much liquid as possible. This prevents soggy filling.

Make filling

In a mixing bowl combine 1 lb ground pork, squeezed cabbage, 3 chopped scallions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 0.5 tsp salt, 0.5 tsp white pepper and 1 beaten egg (if using). Mix thoroughly until the mixture is tacky and well combined. A short rest (10–15 minutes) in the refrigerator lets flavors meld.

Assemble potstickers

Place a wrapper on your palm. Put ~1 heaping teaspoon (about 12–15 g) of filling in the center. Moisten the wrapper edge with a little water using your finger. Fold wrapper in half over filling and press to seal, then pleat one side into 4–6 small pleats toward the center to form a crescent-shaped potsticker. Repeat until all filling is used (about 18–20 potstickers). Keep assembled dumplings covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Arrange potstickers in the pan flat-side down without crowding (work in batches if necessary). Fry 2–3 minutes until bottoms are golden brown.

Steam to cook through

Carefully add 1/2 cup water to the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 6–8 minutes, until the filling is cooked through and the water has evaporated.

Crisp bottoms and serve

Remove lid and increase heat to medium-high for 30–60 seconds to re-crisp the bottoms. Transfer potstickers to a plate. Serve immediately with the prepared dipping sauce.

Combine ingredients

In a small bowl whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 0.5 tsp sesame oil, 0.5 tsp sugar (or honey), 0.5 tsp chili flakes or a little chili oil if using, and 1 thinly sliced scallion.

Adjust and serve

Taste and adjust balance (more vinegar for tang, more soy for salt). Serve alongside potstickers.