|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.
- For the Filling:
- 8 ounces napa cabbage or bok choy
- 3 teaspoon salt (divided)
- 1 pound lean ground pork
- 1/4 cup green onions (with tops, finely chopped)
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- Dash white pepper
- For the Dumpling Dough:
- 2 cups all-purpose flour
- 1 cup boiling water
- For the Pan-Frying:
- 2 to 4 tablespoons vegetable oil
- 2 cups water (divided)
- For the Dipping Sauce:
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
Gather the ingredients.
Cut the bok choy or cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes.
Squeeze out the excess moisture.
In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.
Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed.
Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.
Serve with the dumplings.
Reprinted with permission from Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants.