Friday, May 1, 2009

Potstickers - Chinese Dumplings

  • 1 lb ground pork (you can also use ground chicken, turkey or beef)
  • 1-2 cups chopped cabbage
  • 1 bunch green onions, finely chopped
  • 2-3 cloves garlic, minced
  • 1/2-1 tsp fresh ginger, shredded (or 1/4-1/2 tsp ground ginger)
  • 2 eggs, beaten
  • 2-3 Tbsp soy sauce
  • Pepper
  • Garlic powder
  • Onion powder
  • 1 package won ton skins or pot sticker wrappers

Cook meat in frying pan until cooked through, drain if necessary. Then add cabbage, onions, garlic and ginger. Add small amounts of pepper, garlic powder, onion powder if you want a stronger flavor. Cook until cabbage is just wilted but not cooked. Put mixture in a bowl and let slightly cool, add beaten eggs and soy sauce. Mix well and place small spoonfuls of mixture into center of skins; lightly wet edges using your finger. Fold skin over and pinch edges together until sealed (I use a fork to do this). There are 2 different ways to cook them. You can boil them in water or broth for about 15 minutes. OR you can fry in them in a couple Tablespoons of oil and a little bit of water (about 1/4 cup). Make sure it is a single layer of potstickers in the pan. You need cook them covered for about 8 minutes on a medium high heat. Take the lid off after the 8 minutes and let the rest of the moisture evaporate. It is also something you can play with until you find your preferred cooking method :) Some recipes I've seen say to fry them in the oil for a couple minutes first and then add water (be very careful when you do that it spits back at you). Once they are cooked you can dip them in soy sauce, hoisin sauce or any other asian dipping sauce you enjoy! (They also sell these in the frozen section at the grocery store, the Ling Ling brand is good if you want the food without as much work)

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