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"This traditional recipe is from the area of Northern China.�
225 g ground pork
0.5 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
6 g salt
2 g white sugar
5 ml sesame oil
1 (14 ounce) package wonton wrappers
75 ml vegetable oil
180 ml water
15 ml chili oil
5 ml distilled white vinegar
15 ml soy sauce
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.
"This traditional recipe is from the area of Northern China.�
225 g ground pork
0.5 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
6 g salt
2 g white sugar
5 ml sesame oil
1 (14 ounce) package wonton wrappers
75 ml vegetable oil
180 ml water
15 ml chili oil
5 ml distilled white vinegar
15 ml soy sauce
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.