If you’re using it, toss the cabbage with salt in
a medium bowl and let stand for 5 minutes. Pick it
up in your hand and squeeze out the excess liquid,
draining it as well as you can. Add the pork,
green onions, soy sauce, garlic, ginger, sugar and
sesame oil and mix it all up with your hands.
To fill wontons, place a small spoonful of filling
in the middle of each wrapper; moisten the edges
with water (just use your finger) and fold over,
pressing the edge tightly to seal. Place seam side
up on a cookie sheet, pressing lightly to flatten
the bottom. Cover with a tea towel to prevent them
from drying out. (Dumplings can be prepared up to
this point, covered with plastic wrap and
refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the potstickers, heat a
drizzle of canola oil in a largeish skillet set
over medium-high heat. Place half the dumplings at
a time in the skillet and cook for a minute or
two, until deep golden brown on the bottom,
shaking the pan a few times to keep them from
sticking. Don’t crowd the pan too much.
Pour about 1/4 cup stock or water into the pan.
Cover, reduce heat to medium and cook for about 5
minutes – this will allow them to steam, cooking
them through.
Makes 2 – 3 dozen potstickers.
Originally Submitted
6/10/2011
0 Out of 5 from
0 reviews
You can add this Homemade Potstickers recipe to your own private DesktopCookbook.