Ground Pork Pot Stickers Recipe
Ingredients
| Ground pork | 2/3 pound | |
| Cabbage | 1 Cup (16 tbs), minced | |
| Green onions | 2 , minced | |
| Egg | 1 | |
| Light soy sauce | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Orange peel | 1/2 Teaspoon, grated | |
| Hot chili oil | 1/2 Teaspoon | |
| Cornstarch | ||
| 40 won ton skins, each cut into largest circle possible | ||
| Peanut oil | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Hot chili oil | ||
| Chinese vinegar or white wine vinegar or red wine vinegar | ||
Directions
Combine pork, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well.
To assemble: Dust waxed or parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won ton skin, pressing lightly so filling forms narrow band across middle.
Moisten rim of skin.
Bring opposite sides together to form semicircle.
Pinch corners together.
Seal remainder by pleating one side 3 to 4 times and pressing against opposite (unpleated) side.
Tap lightly on bottom if necessary so dumpling stands upright.
Transfer to cornstarch-dusted paper.
Cover with dry kitchen towel.
Repeat with remaining won ton and filling.
Place 2 heavy 12-inch skillets over low heat.
Add 1/4 cup oil to each.
Arrange dumplings in skillets in rows, fitting closely together.
Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally.
Add 1/2 cup water to each pan and cover immediately.
Let steam until skins are translucent, about 3 minutes.
Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned.
Drain off excess oil if necessary.
Loosen dumplings with spatula and transfer to serving dish.
Serve immediately with chili oil and vinegar.
Pot Stickers can be assembled ahead and frozen.
Do not dust waxed or parchment paper with cornstarch before shaping.
Defrost completely before frying and steaming.
To assemble: Dust waxed or parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won ton skin, pressing lightly so filling forms narrow band across middle.
Moisten rim of skin.
Bring opposite sides together to form semicircle.
Pinch corners together.
Seal remainder by pleating one side 3 to 4 times and pressing against opposite (unpleated) side.
Tap lightly on bottom if necessary so dumpling stands upright.
Transfer to cornstarch-dusted paper.
Cover with dry kitchen towel.
Repeat with remaining won ton and filling.
Place 2 heavy 12-inch skillets over low heat.
Add 1/4 cup oil to each.
Arrange dumplings in skillets in rows, fitting closely together.
Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally.
Add 1/2 cup water to each pan and cover immediately.
Let steam until skins are translucent, about 3 minutes.
Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned.
Drain off excess oil if necessary.
Loosen dumplings with spatula and transfer to serving dish.
Serve immediately with chili oil and vinegar.
Pot Stickers can be assembled ahead and frozen.
Do not dust waxed or parchment paper with cornstarch before shaping.
Defrost completely before frying and steaming.
Chef
