Potstickers - Chinese Dumplings - Panfried Pork Dumplings

Potstickers - Chinese Dumplings - Panfried Pork Dumplings

Pot Stickers
Chinese Dumplings - Panfried Pork Dumplings

Potstickers are one of the most popular types of
Chinese dumplings.

This recipe includes a dipping sauce, and
instructions on making the dough.

Dumpling Dough*

2 c. all purpose flour
1 c. boiling water


Filling

8 oz. Napa cabbage
3 tsp. salt, divided
1 lb. lean ground pork
1/4 c. finely chopped green onions, with tops
1 T. White wine
1 tsp. cornstarch
1 tsp. sesame oil
dash white pepper


Dipping Sauce

1/4 c. soy sauce
1 tsp. sesame oil
2-4 T. vegetable oil

Cut the cabbage across into thin strips.

Mix with 2 tsp. salt, and set aside for 5 mins.

Squeeze out the excess moisture.

In a lg. bowl, mix the celery cabbage, pork,
green onions, wine, cornstarch, the remaining
1 tsp. salt, 1 tsp. sesame oil, and the pepper.

In a bowl, mix the flour and 1 c. boiling water,
until a soft dough forms.

Knead the dough on a lightly flour surface,
about 5 mins., or until smooth.

Divide the dough in half.

Shape each half into a roll 12" long,
and cut each roll into 1/2" slices.

Roll 1 slice of dough into a 3" circle,
and place 1 T. pork mixture in the center of the circle.

Lift up the edges of the circle, and pinch 5 pleats up
to create a pouch to encase the mixture.

Pinch the top together.

Repeat with the remaining slices of dough and filling.

Heat a wok or non-stick skillet, until very hot.

Add 1 T. vegetable oil, tilting the wok to coat the sides.

If using a non-stick skillet, add 1/2 T. vegetable oil.

Place 12 dumplings in a single layer in the wok,
and fry 2 mins., or until the bottoms are golden brown.

Add 1/2 c. water.

Cover, and cook 6-7 mins., or until the
water is absorbed. Repeat with the remaining dumplings.

To make the dipping sauce:

In a small bowl, mix the soy sauce with 1 tsp.
sesame oil. Serve with the dumplings.

*You can also use gyoza wrappers or wonton wrappers
cut into circles

Makes 48 dumplings