Pot Stickers Filling
Serves:
Ingredients:
1/2
lb
Ground pork
5
tb
Vegetable oil, divided
1
ts
Oriental sesame oil
Pinch white pepper
1/2
ts
Granulated sugar
1
ts
Salt
2
Water chestnuts, chopped
ginger
2
Thumb-size slices fresh
Chopped
1
Green onion, coarsely
Cored and chopped
1/2
sm
Head Chinese (napa) cabbage,
1
c
Water
Method:
Combine pork, cabbage, green onion, ginger, water chestnuts, salt, sugar, white pepper and sesame oil, and refrigerate until read to use.
Fill pot stickers by spooning 1 level tablespoon of filling into center of each pancake.
Fold dough over to make half-circle and pleat edges firmly together.
Pinch shut to seal, then decoratively mark with the point of a dinner knife.
To pan-fry, heat cast-iron or wok or other heavy-bottom skillet over moderate heat.
Add 3 tablespoons vegetable oil, swirling to coat bottom.
When oil is hot, place pot stickers, seam side up in skillet and agitate (shake) for 30 seconds.
(You may need to do this in two batches.
) Pour in 1 cup water, cover, and gently boil over moderate heat for 7 to 8 minutes.
When oil and water start to sizzle, add remaining 2 tablespoons oil, if needed.
Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking.
When bottoms are brown, remove from heat and carefully lift out pot stickers with spatula.
To serve, turn pot stickers over (dark side up) and arrange on serving platter.
Serve with dipping sauce.
TIPS: When cutting into these in recipe testing, we discovered the pork filling appeared pink in some, even though the meat was done.
You can freeze uncooked pot stickers for later use but remember to squeeze out the water from cabbage during preparation (in a colander or cheesecloth).
Freeze pot stickers separately on cookie sheets until firm, then put them in plastic bags.
When rolling out the pancakes, leave the centers slightly thicker that the edges.
A thicker center will hold up better during the browning.
If you prefer, steam pot stickers for about 12 minutes over boiling water instead of pan-frying.