Chinese Pot Stickers
Chinese Pot Stickers
Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 Tbspdried shrimp, soaked & minced (optional)
3 Tbspshrimp water (optional)
1 tablespoon sesame oil
2 Tbsppeanut oil
1/2 tps grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 lb Chinese cabbage
2 tpss salt
Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg & garlic
Set aside
Core cabbage & chop it finely
Cover cabbage with the salt & let sit for 1 hour
Press out the water & add the cabbage to the meat mixture
Set mixture aside until ready to assemble pot stickers
Pastry
5 cups flour
2 cups water
Mix flour & water
Keep it rather soft for ease in h&ling
Let it rest for 10 min
Cut or pull off walnut-size balls & roll each one out to the size of a 3-inch circle
The edges of the dough should be thinner than the middle
Fill each round with approximately 1 tps of meat filling
Pinch together in the shape of a half moon
Cooking & Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped
Heat about 2 Tbspof peanut oil in a skillet & st& the pot stickers up close together in the skillet with the seam side up
Saute over medium heat for 2 to 3 min
Do not allow them to burn
Add 1/2 cup water, cover, & steam for 20 min
Serve immediately with vinegar, Chinese hot oil, soy sauce & cilantro
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