POT STICKERS
INGREDIENTS
Based on http://cooking.nytimes.com/recipes/8185-fast-pot-stickers
INGREDIENTS
- 1/4 pound ground pork or other meat
- 1 cup minced cabbage
- 1 tablespoon minced ginger * 1/2 tablespoon minced garlic
- 1/8 cup water (or more as needed)
- 3 scallions, the white and green parts separated, both minced
- 1/4 cup plus 1 tablespoon good soy sauce
- 24 dumpling (Wonton) wrappers
- 1 egg, lightly beaten in a bowl
- 4 tablespoons vegetable oil to cover bottom of pan
- ¼ cup rice vinegar
- Peel garlic and ginger and chop into tiny pieces.
- Wash the scallions. Separate the while and green parts. Chop into tiny pieces and keep separate.
- Combine meat, cabbage, ginger and scallion whites, 2 tablespoons soy sauce and 1/8 cup water in a bowl and stir gently. Add tiny bits of water as needed to moisten.
- Break egg into a small bowl and beat lightly.
- Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference.
- Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.)
- Place dumplings on a plate.
- Heat 2 tablespoons oil on medium high in a skillet. When oil is hot (drop of water spatters), add dumplings one at a time. They can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
- Uncover dumplings, raise heat back to medium-high and cook another minute or two until bottoms are dark brown and crisp and water evaporates. ( Use more oil if needed). Serve hot with sauce.
Based on http://cooking.nytimes.com/recipes/8185-fast-pot-stickers