Chinese Pot Stickers
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons salt
Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water,
sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop
Cover cabbage with the salt and let sit for 1 hour. Press out
the water and add the cabbage to the meat mixture. Set mixture aside until ready
to assemble pot stickers.
5 cups flour
2 cups water
Mix flour and water. Keep it rather soft for ease in handling. Let it rest for
Cut or pull off walnut-size balls and roll each one out to
the size of a 3-inch circle.
The edges of the dough should be thinner than the middle.
Fill each round with approximately 1 teaspoon of meat filling. Pinch together in
the shape of a half moon.
Cooking and Serving
1/2 cup water
Chinese hot oil (chili oil)
Fresh cilantro, chopped
Heat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers
up close together in the skillet with the seam side up. Sauté over medium heat
for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and
steam for 20 minutes.
Serve immediately with vinegar, Chinese hot oil, soy sauce