Pot Stickers

Stir together cabbage and salt in a colander. Let stand for 20 minutes. Squeeze cabbage to remove excess moisture.

Pulse cabbage, shrimp, chives, sesame oil, soy sauce, rice wine, cornstarch, ginger, and garlic in a cuisinart until shrimp resembles ground meat.

Put a teaspoon of filling in the center of one gyoza skin and seal it with a few drops of water around the edge. Fold over to create a half moon shape and using your thumb and forefinger create 10 to 12 tiny pleats along the sealed edge. Repeat until filling is gone.

Heat two tablespoons of oil in a nonstick skillet over moderately high heat. Add half of the dumplings, pleated edges up, and fry until golden brown on bottom, 1 to 2 minutes. Add 3/4 cup cold water, cover skillet, and reduce heat to moderate. Cook dumplings until most of the moisture has evaporated, 7 to 10 minutes. Pour off any excess liquid, drizzle 1 tablespoon vegetable oil around edge of skillet, and cook dumplings, uncovered, until bottoms are crisp and golden brown, 1 to 2 minutes more. Transfer dumplings to a serving plate and keep warm while cooking the remaining dumplings in the same manner.

Serve with soy sauce or pot sticker sauce.