So I made the potstickers (aka Peking Raviolis) last weekend. They tasted so-so (great flavor...but soooo dry). I got ground pork from Ranch 99 and it look pretty marbled with fat so I'm pretty confused.
The recipe I followed was pretty typical of most I found online:
finely chopped cabbage. Salted. Drain the water. Mix pork, egg, seasonings, some sherry, etc.
I spoke to a friend of mine from Beijing...and she told me something surprising. She said to reserve the water drained from cabbage and to mix it back into the meat mix?
Thanks for any suggestions for how to make my future potstickers moist!