Chinese Pork 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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Potstickers (Authentic and Easy Recipe) How To Feed …

WebNov 8, 2020 · Place the formed potsticker on a baking sheet and repeat with the remaining filling and wrappers. In a large nonstick frying pan over …

Rating: 5/5(1)
1. Soak the dried mushrooms in warm water for 30 minutes. Stir occasionally. Drain, and then roughly chop. Set aside.
2. Meanwhile, in a large bowl, toss together the cabbage and 1 teaspoon salt and let stand for 30 minutes to leach out water from the cabbage. Use your hands and wring out as much of the water from the cabbage as possible. Roughly chop the cabbage again. Place in a small bowl and set aside.
3. Add the mushrooms, cabbage, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and ¼ teaspoon black pepper and, using a wooden spoon, mix to combine the ingredients well.
4. To fill each potsticker, place a wrapper on a work surface and brush the edges with water and keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge with your thumb and index finger (see photo).

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Chinese Potstickers Recipe Jessica Gavin

WebJan 29, 2014 · Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats. Place …

Rating: 4.9/5(32)
1. Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (it will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.
2. Add 1 tablespoon of cold water to the dough, knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.
3. Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow it to rest for 15 minutes.
4. Combine all filling ingredients. Cook a small amount of the filling in a frying pan, taste and season if needed. Set aside until ready to fill the potstickers.

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