|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.
- 12 ounces minced pork
- 6 ounces bok choy
- 1 package dumpling pastry
- 1/4 teaspoon salt
- 1/4 teaspoon chicken bouillon
- 1/2 teaspoon sugar
- 1 pinch white pepper
- 2-4 drops sesame oil
- 1/2 teaspoon cornstarch
Gather the ingredients.
If frozen, thaw the dumpling pastry.
Saute or blanch vegetables until just wilted. Drain and coarsely chop.
Mix pork with seasonings.
Add to chopped vegetables.
Put a generous tablespoon of pastry onto a sheet of filling.
Make into a traditional dumpling, or use a crescent press and press into crescents.
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.
Alternatively, steam dumplings in steamers on the high heat for eight minutes after the water has come to a boil.
For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soy sauce and vinegar are good as well.