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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A recreation of the best pot stickers from my favorite Chinese restaurant. It's not as good as theirs were, but the chef retired and went back to China, so this is the closest you're going to get :P Ingredients:
1 lb ground pork |
cabbage (to taste, usually several leaves) |
4 green onions |
rice wine (chinese style) |
soy sauce |
1/4-1/2 t sugar |
sesame oil |
flour |
water |
4 cloves garlic |
1/2 inch fresh ginger |
Directions:
1. Filling:
2. Chop cabbage into thin strips after removing the thick center rib, finely mince garlic, grate ginger, and finely chop green onion. Mix the cabbage, ginger, and approximately half of both the garlic and green onion with the ground pork. Add 1 T of soysauce, 1 T rice wine, and 1-2 t sesame oil to the pork; mix and set aside.
3. Sauce:
4. In a small bowl combine soy sauce (1/2 C), rice wine (1 T), sesame oil (1/2 t), sugar, and remaining garlic and green onion. If available add up to 1/2 t of ginger juice (either left over from grating the ginger, or from jarred ginger paste). Allow to sit for at least 1 hour (preferably over-night).
5. Dough:
6. Flour and water to appropriate consistency with a pinch of salt. Alternatively, and this is far easier, get frozen gyoza/wonton wrappers and use those. Tear off small pieces of dough and flatten by hand into circles approximately 5 cm in diameter, place filling in the middle and seal the edges of the dough together making sure to completely seal the filling inside. If using store bought wrappers seal by moistening the edge with a little water and crimping closed. Repeat many, many times until all the filling is used.
7. Cooking:
8. Steam the pot stickers until the pork is cooked (approximately 10minutes but cut into one to make sure it is done). Heat a small amount of vegetable oil in a skillet and place the steamed pot stickers in the skillet, cooking on one side until the bottom is crispy and golden brown.
9. Edit:
10. I finally figured out how to make the dough so it comes out just like the ones at my favorite restaurant, and this also changes the cooking method:
11. Dough (new version):
12. 2 1/2 C AP flour
13. 1/2 t salt
14. 1 C water
15. Boil the water, remove from the heat, and add to the mixed flour and salt. Stir together with a wood or plastic spoon until cool enough to need by hand until smooth. Roll out the dough to about 1/8 thickness, then cut into 3 rounds. Place filling in the middle and seal the edges of the dough together making sure to completely seal the filling inside; press the pot sticker down slightly to create a flat surface. Repeat many, many times until all the filling is used. Cover the bottom of a skillet with oil and heat it, then add the pot stickers. Add a third of a cup of water and cover to steam for 5 minutes. Uncover and brown the bottoms.
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