Pork and Cabbage Potstickers
Ashley
So good! Make a double batch and freeze them for an easy snack any time.
ingredients
- 3 cups napa cabbage, minced
- 1 tsp salt
- 3/4 lb ground pork
- 3 - 4 medium scallions, finely chopped
- 1/8 tsp white pepper
- 1 Tbsp rice wine
- 1 Tbsp soy sauce
- 1 clove of garlic, minced
- 1 tsp grated ginger
- 32 potsticker wrappers
- 4 tsp vegetable oil
- Dipping Sauce:
- 1/4 C soy sauce
- 2 Tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
- 1 clove garlic, minced or put through garlic press (optional)
- 1 tsp chili oil or chili sauce/paste (optional)
- 1 egg white
directions
- 1
Toss cabbage with salt and drain in a colander or strainer for 20 minutes. After 20 minutes, squeeze out excess water.
- 2
Mix cabbage with ground pork and all other filling ingredients. Refrigerate for 30 minutes up to 24 hours.
- 3
Add 2 tsp of filling to each wrapper and wrap the dumplings.
- 4
Heat a nonstick skillet over medium high heat and spread 2 tsp of vegetable oil evenly over the skillet surface. Arrange dumplings in a circular fashion in the skillet and pan fry until the bottoms are golden brown, about 3 - 4 minutes. Turn heat down to low and add 1/2 C of water to the skillet and cover. Steam the dumplings in the skillet for 10 minutes. After 10 minutes, remove the lid and turn the heat up to medium high to cook off any water that remains and recrisp the bottom. Set aside the first batch of potstickers. Wipe the skillet clean, add more oil, and repeat for the second batch.
- 5
Mix Dipping sauce ingredients and serve with dumplings
Source: Anoush
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