Pan-Fried Pork and Cabbage Pot Stickers

Make the dough Tip: If you don't have time to make the dough from scratch, you can substitute round gyoza wrappers, available in Asian markets and in the produce sections of some well-stocked supermarkets.

Make the filling In a large bowl, combine the ground pork with the sherry, soy sauce, sesame oil, salt, ginger, and 2 Tbs. cold water. Add the cabbage and mix until thoroughly blended.

Fill the dumplings Put about 2 tsp. of the filling in the middle of a wrapper. Brush the edges of the dough with a little water. Fold the wrapper in half and pinch the edge in the middle of the rounded part of the half-moon. Make two small pleats in the wrapper surface closest to you on either side of the pinched middle by gathering the dough and folding it over onto itself. Point the pleats toward the middle of the dumpling. Seal the pleated and unpleated sides by pinching along the top.

Cook the dumplings In a 12-inch nonstick pan, heat 1 Tbs. of the oil over medium-low heat. Arrange the dumplings in the pan, pleated side up, starting from the center and radiating out, with the sides of the dumplings just touching.

Cook the dumplings until the bottoms are lightly browned, about 10 minutes. Add the water or chicken broth; cover the pan and cook over medium heat until all the liquid has evaporated, about 10 minutes. Uncover and drizzle 1 Tbs. oil around the inside edge of the pan. Fry the dumplings until the bottoms are golden brown, about 3 minutes. Loosen the dumplings around the edges with a spatula, and then set a large serving plate over the pan. Wearing mitts to protect your hands, quickly invert the pan. Serve the dumplings fried side up.