Cut the cabbage across into thin strips. Mix with 2 tsp. salt and set aside for 5 min. Squeeze out excess moisture. In a large bowl mix together Napa cabbage, pork, green onions, chilies, sherry, ginger, garlic, and soy sauce and 1 tsp. sesame oil.
Place 1 TBS. pork mixture in the center of the wonton skin. Lift up the edges of the circle and pinch 5 pleats to encase the mixture.
Heat a wok or nonstick skillet until very hot. Add 1 TBS. sesame oil coating the sides. If using a skillet use 1/2 TBS. Place 12 dumplings in a single layer in the wok and fry for 2 mins., or until the bottoms are golden brown.
Add 1/4 cup water. Cover and cook 6 to 7 mins. or until the water is absorbrd. Repeat steps 3 and 4 with remaining dumplings.
Dipping Sauce- mix all ingredients and serve with potstickers.
Originally Submitted
5/13/2011
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