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Pot Sticker Dumplings
Thanks to the post below, it got me thinking of pot sticker dumplings. Is there anyone out there who could tell me how to make them? Or, does anyone have Ken Hom's email address please? :oP
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Pot Stickers
"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.
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