Mmm… I can go for 10 of these right about now. How about following the directions below and feed me!

Dough for the dumpling, You’ll need 2 cups all purpose flour with 1 cup boiling water going.

For The Filling:
8 Ounces of Napa Cabbage
3 Teaspoons of Salt
1 Pound of ground pork
Quarter Cup of Scallions (Green Onions)
1 Tablespoon of White Wine
1 Teaspoon of Cornstarch
1 Teaspoon of Sesame Oil
Pinch of Salt

For The Dipping Sauce:
1/4 Cup of Soy Sauce
1 Teaspoon of Sesame Oil
(For spicy flavor I sometimes add wasabi)

Start by cutting the cabbage into strips then mix about 2 tsp of salt and let it sit for about 5 minutes. Take out the excess moisture then in a large bowl, begin to mix the napa cabbage, scallions, ground pork, wine, cornstarch, 1 tsp of salt, sesame oil and white pepper.

Next you want to mix the flour and the cup of hot water until it forms a soft dough so that you can knead the dough for 5 minutes. Cut the dough in half then shape each one into a 12″ long and 1/2″ slices.

Then roll 1 slice of the dough into a 3″ circle to put 1 tbsp of the pork mix in the center. Pick up the edges of the circled dough and pinch 5-7 times to create a pouch for the mixture.

Cooking The Potstickers
Start by heating the pan very hot then add a tbsp of veggie oil. Coat the pan nicely so it the potstickers won’t stick. Place the dumplings in one line and fry them for until the bottoms are brown (usually 2-3 minutes). Then add 1/2 cup of water to the pan then cover to cook the potstickers for about 7 minutes. (Usually you want all the water to be evaporated during that time).

Eat it with the dipping sauce which you just mix the ingredients above. It’s potstickers time! :D

Bookmark and Share

Tags | , ,

Leave a Reply