30 potstickers but I made about 60!Enjoy!
Sprinkle with 1 tsp kosher salt:
2 ½ C napa cabbage; thinly sliced
Let cabbage sit with salt for 15 minutes.
Squeeze cabbage tightly in your fist to remove all excess liquid.
Add:
8 oz ground pork (or chicken, if you prefer)
¼ C chicken broth
1 T soy sauce
1 T cornstarch
1 T scallions; minced
2 tsp fresh ginger; minced
½ tsp ground white pepper
Combine thoroughly.
Fill, Brown and Steam:
30 potsticker wrappers OR wonton wrappers cut into circles
(you will need a 3 ½ “ cutter: a clean empty tuna can or some such is just right)
3 T vegetable or peanut oil; divided
2/3 C water; divided
Fill each round wrapper with about a teaspoon of filling.
Brush edges of wrapper with fingertip(s) dipped in water, then fold in half around filling and seal tightly, making sure no air is trapped inside potsticker.
Set seam side up and gently press down to create a flat surface.
Crimp edges and place on a parchment lined baking sheet; cover to keep from drying out while you assemble remaining potstickers.
Heat a large sauté pan over medium heat until hot; add 1 ½ T oil,
swirling to coat pan bottom. Add half the potstickers, seam side up, and cook until bottoms are golden brown, 3-4 minutes.
Add 1/3 C water to pan, cover, reduce heat to medium low,
and cook until water has evaporated, 5-6 minutes.
Remove potstickers and keep warm.
Wipe out the pan with a paper towel and repeat
process with remaining potstickers.
Serve with hot & sour sauce…recipe follows.
Opt: you can toss the potstickers with sauce or dip
Hot & Sour Chili Sauce: Combine & set aside
3 T soy sauce or Tamari 2 tsp hot chili oil
Opt: 2 tsp fresh cilantro; minced
2 T seasoned rice vinegar 1 tsp garlic; minced
2 T sweet chili sauce ½ tsp fresh ginger; minced
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