Emmanuel Duverneau

1. Finely chop the cabbage, place in a bowl, and toss with salt. Let it sit to release moisture.

2. Prepare the vegetables: slice the scallions, shiitake mushrooms, red bell pepper, and onion. Cut the broccoli into florets.

3. Squeeze the excess water from the cabbage using a paper towel or cheesecloth.

4. In a mixing bowl, combine the ground pork, squeezed cabbage, most of the scallions (reserving some for garnish), soy sauce, cornstarch, white pepper, and freshly grated ginger. Mix until well combined.

5. Assemble the potstickers by placing a spoonful of filling onto a wrapper, moistening the edge with water, folding, and pleating to seal.

6. Heat oil in a large skillet or wok over medium-high heat. Pan-fry the potstickers until the bottoms are golden brown.

7. Carefully add water to the skillet, cover, and let the potstickers steam for 5-7 minutes, or until cooked through. Remove from the skillet and set aside.

8. Blanch the green beans in boiling water for a minute, then transfer them to an ice bath.

9. In the same skillet, stir-fry the onion and red bell pepper until slightly softened.

10. Add the shiitake mushrooms, broccoli, and shredded carrots, and continue to stir-fry for a few minutes.

11. Add the blanched green beans to the skillet.

12. Pour in the stir-fry sauce and toss to coat all the vegetables.

13. Return the cooked potstickers to the skillet and gently toss with the vegetables and sauce until everything is heated through.

14. Serve immediately, garnished with the remaining sliced scallions.