Ingredients
- 1 medium head cabbage
- 1 pound lean ground pork
- 2 green onions, chopped
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1⁄4 teaspoon ground ginger
- nonstick cooking spray
Directions
- Bring a large pot of water to a boil. Wash and cut cabbage in half. Cut the core from each half of the cabbage by slicing it out in a triangular wedge.
- Separate at least 16 of the large outer cabbage leaves from both halves, and then add to boiling water. (Save remaining raw cabbage for coleslaw or another meal.) Boil for 2 minutes, until cabbage is crisp-tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.
- Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a large mixing bowl. Use your hands to mix well.
- Place a large nonstick pan over medium-high heat and spray with nonstick cooking spray. Form the pork filling into thick oval patties about the shape and size of your thumb.
- Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout. Depending on the size of your pan, you may need to cook patties in 2 batches. Serve cooked pork patties alongside leaves for your guests to wrap themselves, or wrap each individually, securing with toothpicks.