Look for wonton wrappers in your supermarket’s refrigerated section (often next to tofu); they are also available frozen. Unused wrappers can be frozen, wrapped in plastic, for up to two months.

　　

Ingredients

makes 24

　　1/2 cup finely chopped napa or Savoy cabbage

　　Coarse salt

　　6 ounces ground pork, preferably not all lean

　　3 scallions, trimmed and finely chopped, plus more for garnish

　　1 tablespoon finely chopped peeled fresh ginger

　　1 teaspoon low-sodium soy sauce, plus more for serving

　　1 teaspoon toasted sesame oil

　　24 rectangular or square wonton wrappers (thawed if frozen)

　　2 tablespoons vegetable oil, such as safflower, plus more for plate

　　1 cup water

　　

Step 1

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Filling can be refrigerated, covered tightly, up to 2 days.

　　

Step 2

To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out. Place 1 rounded teaspoon filling in center of wrapper. With dampened fingertips, moisten all edges. Fold wrapper in half over filling to form a triangle, making sure filling is centered; press down edges firmly to seal. Transfer to a lightly oiled plate, and cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

　　

Step 3

In a large skillet with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium-high. Add half the filled wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may spatter); cover, and steam until wrappers are translucent, 2 to 3 minutes. Repeat with remaining tablespoon oil, wontons, and 1/2 cup water. Serve immediately, with soy sauce on the side for dipping; garnish pot stickers and soy sauce with chopped scallions.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.