Pork Potstickers


1 cup finely shredded napa cabbage
1/4 cup minced scallions (white parts and some green of 3)
1/2 teaspoon light soy sauce
1 teaspoon shaoxing wine
1/2 teaspoon sesame oil…or maybe a little more…
1 inch knob of ginger, grated
1 teaspoon garlic, mined
1 teaspoon cornstarch
dumpling or wonton wrappers, preferably round


Combine all ingredients except the wrappers and the peanut oil in a bowl.
Mix well - you will probably need to get your hands in there to get this done.
Once you’ve got a nice, homogenous mixture set up your dumpling-making station. (If you do much battering and frying, this will feel like second nature). Part 1: your bowl of potsticker filling and a teaspoon. Part 2: a square of wax paper, the dumpling wrappers wrapped in plastic, and a bowl of water. Part 3: a cookie sheet lined with wax paper.
Now it’s time to assemble, which can be fiddly work; recruit some helpers if you can. Lay a wonton wrapper on the wax paper. Scoop a nice, heaping teaspoon full of the filling into the center of it. Dip your finger in the water, and moisten the edges of half the wrapper. Fold the wrapper in half, making either a triangle or a half-moon (depending on the shape of your wrappers). Now, crimp the edges so your dumpling stays shut. This is much easier if you are using round wrappers.
Transfer the dumpling to the cookie sheet and repeat. This recipe makes about 30 dumplings, give or take. Depending on your appetite, 6-10 dumplings make a good portion for one. So, size up how many servings you need, and how many hungry mouths you have to feed. The unfried dumplings can be popped in the freezer (leave them on the cookie sheet) and then transferred to a freezer bag when frozen solid.
When you want the potstickers, defrost them and pick up with the next step…the frying! Heat a couple of tablespoons of peanut oil in a large skillet over medium heat.
Place the potstickers in the skillet in a single layer, and fry until golden brown on each side. This should be very quick - just 1 - 2 minutes - so have your tongs or spatula ready.
As soon as the potstickers are browned, pour in a 1/3 of a cup of water, clamp a lid on the skillet, simmer for a couple of minutes, and lower the heat.
Remove the lid, and increase the heat. Boiling off all the water is crucial. If you have multiple batches, turn your oven on its lowest setting, and pop the finished products in on a cookie sheet until you are ready to serve them.
They’re best served hot, straight from the frying pan. With a simple dipping sauce of soy sauce, rice vinegar, minced garlic, and scallions aside a bed of white rice, this makes a wholly satisfying meal.




Classic Chinese food. The uncooked dumplings freeze extremely well, so this is a great way to burn a weekend afternoon making dozens of potstickers. Then, you're 10 minutes away from proper potstickers. Great for drop-in guests.


1.0 servings


Sunday, December 6, 2009 - 2:54am



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