Potsticker Pork Dumplings 鍋貼
We love potstickers! You can't eat just one of these little beauties and there's nothing quite like whipping up a couple dozen potstickers to keep in your freezer for, you know, those times when you're gripped with terrible tummy hungry grumbles!
- Prep time
- 45 min
- Cook time
- 13 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb ground pork
- 8 large Napa cabbage leaves
- 1/4 tsp salt
- 2 tsp Shao Shing Rice Wine
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp ground white pepper
- 2 tsp sesame oil
- 1 tsp sugar
- 2 tsp peanut oil
- 1 tbsp concentrated chicken stock
- 1 tbsp corn starch
- 60 round chinese dumpling wrappers
Instructions
- 1
Wash cabbage leaves and chop to 1/4 inch strips. Put in colander and sprinkle of 1/4 tsp salt. Let sit for at least 1/2 hour. Squeeze the leaves to release as much liquid as possible. Reserve squeezed cabbage liquid. Finely chop cabbage.
- 2
In large mixing bowl add pork and all seasonings except for the starch. Mix the pork, stirring in one direction only. Let marinate for 10 minutes. Add cabbage and mix.
- 3
Add water to squeezed cabbage liquid until you have approx. 1/2 cup liquid. Slowly add the liquid mix to meat mix, stirring constantly in one direction only, until the mixture seems almost pourable and quite fluffy. You don't have to use all the liquid. Sprinkle the starch over mixture and stir in, again in one direction only.
- 4
Have skins and meat filling at hand. Wrap the dumplings, sealing the edges together with a dab of water.
- 5
Using a non stick pan, heat to medium hot and add 1 tbsp oil and swirl to spread.
- 6
Fill the pan with potstickers, cook for 2 mins or until the bottom of the dumplings are light golden color.
- 7
Hold the pan cover over 98% of the pan, add 3/4 cup water at the edge of the pan and quickly close cover. Let steam for 10 mins.
- 8
Remove the lid, lower heat and cook another minute or so until the bottom of potsticker is a golden crispy brown and the top juicy and tender. Use spatula to remove from pan.