Chinese Pan-Fried Dumpling Recipe (Potstickers)

Ingredients

• Ground pork

  Fresh, raw

  453g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Ginger root

  Raw

  3 tbsp or 18g

• Garlic

  Raw

  2 tbsp or 17g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Dumpling Wrapper

  Twin Marquis

  512g

Directions

1. Combine all of the ingredients together in a bowl, and cover.
2. Place a small mound of filling in the middle of the wrapper. Be careful not to let the edges of the wrapper touch the filling, as this will keep the edges from sealing properly, and will end up making a big (though tasty) mess when you're trying to cook the dumplings.
3. Gently fold the wrapper in half, dabbing the edges with water, and pinching to seal the dumpling completely. The dumplings can be cooked immediately, or they can be frozen at this stage.
4. Heat up oil in the bottom of a nonstick skillet. Place potstickers in the skillet and cook over medium heat until they're golden brown on the bottom. Add one cup of water, and cover the skillet with a lid. Let cook for five minutes. Remove the lid, and cook until the remainder of the water evaporates, and the dumplings crisp up again on the bottom.
5. You can serve these with plain soy sauce, or whip up an easy dipping sauce with equal parts soy sauce and rice wine vinegar, a bit of sesame oil, and some green onions for garnish.