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- 1 pound uncooked ground pork
- 1 cup green cabbage, finely chopped
- 3/4 cup shiitake mushrooms (about 4 mushrooms), finely chopped
- 3 scallions, white and green parts minced
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, peeled, minced
- 1 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons low-sodium soy sauce
- 36–38 pot sticker wrappers (or round dumpling wrappers)
- 1 3/4 cups water, divided
- 3 tablespoons vegetable oil, divided
- Combine pork, cabbage, mushrooms, scallions, ginger, garlic, salt, and 2 tablespoons soy sauce in a large bowl.
- Lay wrappers on a clean, dry surface, and place a scant tablespoon of filling in the center of each. Pour 1/4 cup water into a small bowl. Using your finger or a brush, spread a bit of water along half of each wrapper’s circumference, fold wrappers over, and pinch edges together to seal in a half-moon shape. (Pot stickers can be made a few hours before cooking; place on a plate in a flat layer, cover with plastic wrap, and refrigerate until ready to cook.)
- Place 1/2 cup water in the pot. Place the reversible rack in the pot in the lower position, and spray with cooking spray. Arrange a third of the pot stickers on rack, making sure they’re sitting flat in 1 layer.
- Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select STEAM and set time to 3 minutes. Select START/STOP to begin.
- When steaming is complete, carefully remove lid. Remove rack with pot stickers from the pot, and wipe out any remaining water.
- Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Place 1 tablespoon oil in pot and heat until shimmering. Using tongs, add steamed pot stickers, and cook until browned and crisp on both sides, about 2 minutes per side. Select START/STOP to turn off SEAR/SAUTÉ.
- Repeat steps 3 through 6 with remaining 2 batches of pot stickers. (You can also freeze any uncooked pot stickers up to 2 weeks. Freeze them on a plate in a flat layer, then transfer them to a resealable plastic bag.)
- When cooking is complete, serve hot with remaining 1/2 cup soy sauce for dipping.