|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*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 the popular dumplings that are pan-fried on one side and steamed on the other. The thicker-than-wonton wrapper dough is specifically designed for making dumplings. The pastry is cut in rounds and sold in all Chinese groceries, and in the international food section of most large grocery chains. This recipe for Cantonese Potstickers is reprinted with permission from Have Some Dim Sum, by Evelyn Chau.
- 6 ounces bok choy, diced
- 1 teaspoon neutral oil, such as vegetable oil, plus more for cooking dumplings
- 12 ounces minced pork
- 1/4 teaspoon salt
- 1/4 teaspoon chicken bouillon
- 1/2 teaspoon sugar
- dash freshly ground black pepper
- 2-4 drops sesame oil
- 1/2 teaspoon cornstarch
- 1 package dumpling pastry, thawed if frozen
- To Serve: vinegar, freshly shredded ginger, soy sauce
Gather the ingredients.
Saute the chopped bok choy in a pan over medium heat with the vegetable or canola oil until just wilted. Set aside.
Mix pork with the seasonings and cornstarch.
Add the sauteed bok choy.
Put a generous tablespoon of the filling onto a sheet of dumpling wrapper.
Make into a traditional dumpling, or use a crescent press and press into crescents.
Place a bit of neutral oil in a pan, heat to medium high. Fry dumplings on one side until golden, then turn.
Add a small amount of water to the pan to steam the dumplings, and cover for 3 minutes. Remove the lid when the water has more or less evaporated but do not touch dumplings.
Add a bit of oil and fry for another minute. Toss dumplings around to cook them evenly.
For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soy sauce and vinegar are good as well.
Variation for Steamed Dumplings
Alternatively, steam dumplings in steamers on the high heat for eight minutes after the water has come to a boil.