Authentic Pot Stickers Recipe

Easiest Pork and Cabbage Potstickers Recipe Ever

WEBNov 1, 2014 · Put the napa cabbage, ground pork and leeks or scallions into a food processor and pulse until very finely chopped. Transfer to a …

Rating: 4.6/5(14)
1. Put the napa cabbage, ground pork and leeks/scallions into a food processor and pulse until very finely chopped. Transfer to a mixing bowl. Reserve about a tablespoon of egg for folding the pot stickers, and add the rest to the bowl. Add the sesame oil, soy sauce, salt, sugar, and white pepper. Stir until very well combined.
2. Take about 2-3 teaspoons of filling and place in the middle of each dumpling skin. Fold in half and use the egg to seal the top. Leave the sides open.
3. Add 2 tablespoons of oil to a non-stick or cast iron pan over medium heat. Place the dumplings in the pan. Once they begin to sizzle, add a quarter cup of water to the pan and cover immediately. Allow the dumplings to cook until the water has evaporated, about 3 minutes. Keep an eye on the pan to make sure nothing is burning, and add a little more water to the pan if necessary. Next, remove the cover and let them cook uncovered until all the water has evaporated to also let the bottoms get crispy (another 1 to 2 minutes). It's an essential step or these will really become potstickers and stick to the pan!
4. Use a spatula and flip the potstickers upside down onto a plate. Serve with our favorite easy-to-make dumpling sauce.

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Easy Homemade Chinese Pot Stickers She Loves Biscotti

WEBFeb 18, 2015 · Once the pot stickers have been rolled out, place the filling on the wrapper. Brush water on half of the outer edge of the pot sticker …

1. In a large mixing bowl (of stand mixer) combine flour with water.
2. Add salt to shredded cabbage. Toss to combine and set aside for 5 minutes.
3. When ready to make the pot stickers, roll each half of dough into a 12-inch log.
4. Once the pot stickers have been rolled out, place the filling on the wrapper.

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Forevermama's Authentic Pot Stickers (Northern …

WEBJun 27, 2014 · Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. …

1. Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside.
2. Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result).
3. Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well.
4. Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings.

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