POT STICKERS
Mary Holmes
ingredients
FOR POT STICKERS:- 3/4 cup minced Napa Cabbage
- 1/2 teaspoon salt
- 6 ounces ground pork
- 1/2 cup minced garlic chives or regular chives
- 1 tablespoon Asian sesame oil
- 1 tablespoon soy sauce
- 1 1/2 teaspoon Chinese rice wine or sake
- 1 teaspoon cornstarch
- 3/4 teaspoon minced peeled fresh ginger
- 1/2 -3/4 teaspoon minced garlic
- 45 wonton wrappers or gyoza skins
- 6 tablespoons vegetable oil (for cooking)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon Asian chili paste
directions
- 1
Stir together cabbage and salt in a colander. Let stand for 20 minutes. Squeeze cabbage to remove excess moisture. Stir together cabbage, pork, chives, sesame oil, soy sauce, rice wine, cornstarch, ginger, and garlic in a large bowl throwing mixture lightly against side of bowl to combine and compact it.
- 2
Heat 2 tablespoons oil fry for 1 to 2 minutes.
- 3
Add 3/4 cup cold water, cover reduce heat to moderate. Cook until most of liquid has evaporated 7 to 10 minutes.
- 4
Pour off any excess liquid drizzle 1 tablespoon oil around edge of skillet and cook 1 to 2 minutes more until golden brown.
Source: Mary Holmes
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