Pork And Cabbage Potstickers

1. FOR FILLING: Toss cabbage with salt in colander set over bowl and let stand until cabbage begins to wilt, about 20 minutes. Press cabbage gently with rubber spatula to squeeze out any excess moisture, then transfer to medium bowl. Add pork, scallions, egg, soy sauce, ginger, garlic, and pepper and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
2. FOR DUMPLINGS: Working with 4 wrappers at a time (keep remaining wrappers covered with plastic wrap), follow illustrations to fill, seal, and shape dumplings using generous 1 tablespoon of chilled filling per dumpling. Transfer dumplings to baking sheet and repeat with remaining wrappers and filling; you should have about 24 dumplings.
3. Line large plate with double layer of paper towels. Brush 2 teaspoons oil over bottom of 12-inch nonstick skillet and arrange half of dumplings in skillet, flat side down (overlapping just slightly if necessary). Place skillet over medium-high heat and cook dumplings, without moving, until golden brown on bottom, about 5 minutes.
4. Reduce the heat to low, add 1⁄2 cup water, and cover immediately. Continue to cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet, increase heat to medium-high, and continue to cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Slide dumplings onto paper towel–lined plate, browned side facing down, and let drain briefly. Transfer dumplings to serving platter and serve with scallion dipping sauce. Let skillet cool until just warm, then wipe out with paper towels and repeat step 3 with remaining dumplings, oil, and water. (Uncooked dumplings can be placed on plate, wrapped tightly with plastic wrap, and refrigerated for 1 day, or frozen for 1 month. Once frozen, dumplings can be transferred to zipper-lock bag to save space in freezer; do not thaw before cooking.)

SHRIMP POTSTICKERS
Substitute 12 ounces peeled, deveined shrimp (any size), tails removed, pulsed 10 times in food processor, for pork.

WRAPPING POTSTICKERS
1. Place rounded tablespoon of filling in center of wrapper.
2. After moistening edge of wrapper, fold it in half to make half-moon shape.
3. With forefinger and thumb, pinch dumpling closed, pressing out any air pockets.
4. Place dumpling on its side and press gently to flatten bottom.