Pot Stickers - Chinese Pan-Fried Dumplings

Filed under: Appetizers, Asian
By Trina

450g minced pork
2 cup chopped napa cabbage
1/4 cup chopped onions
1 tablespoon chopped ginger
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon salt
2 teaspoons sesame oil
1 teaspoon Shaoxing wine or rice wine vinegar
1/2 teaspoon sugar or 1 tsp maple syrup
squirt of sriracha - optional
2 tablespoons cornstarch or tapioca flour

dumpling skins (40 pieces)

Yields 35-40 pieces

dumpling skins (40 pieces)
some vegetable oil
1/4 cup water (actual recipe ask for 1/2 cup stock which I think is quite salty)

1. Combine all filling ingredients in a bowl. Mix well until well incorporated.

2. Place a piece of dumpling skin on your palm. Scoop a heaping teaspoon of filling onto the skin.

3. Wet the edge of half the skin. Then seal to form a half moon while pushing the air out with your fingers.

4. Wet the edge of the half moon dumpling. Then pleat the edges. Place the finished dumpling on a flat surface and press down to flatten bottom.

5. Repeat step 2-4 until the dumpling skins are filled. Now you can pan-fried the dumplings or freeze them for later consumption.

6. To pan-fried, heat some oil in a skillet and fry the pot stickers on medium high heat until brown on all sides.

7. Pour water, cover and cook until liquid is absorbed. Serve with soy sauce or vinegar dip, or hot sesame seed oil. In my opinion, you don’t need any condiments. The pot stickers is yummy on its own.

Adapted from Quick & Easy: Enjoy Chinese Cuisine by Judy Lew