Directions: |
Directions:To core the cabbage, cut the head in half then make diagonal cuts along the core to remove the triangle/cone portion surrounding the core.
Cut each half of the cabbage head in half once more then cut crosswise as thinly as possible to achieve a "shred".
Saute the cabbage over medium high heat with 2 Tbsp of oil and 1/2 tsp of salt (to help draw out the moisture) until it is transparent and limp
As the cabbage sautes, combine the ground pork, peeled and grated ginger, minced garlic, sliced green onions, soy sauce and sesame oil. Mix well with your hands
After the cabbage has cooled slightly, mix it into the seasoned pork. Refrigerate for at least an hour to let the flavors blend.
Lay three or four wrappers out at a time and use your finger to wet the outside edges. Place about one tsp of filling in the center of each (the top one is the finished product).
Fold them diagonally over the filling from corner to corner. Press the wet edges together while squeezing out any air pockets.
Next, bring the two points together in front and squeeze together to seal (place another drop of water between the points). Now you have your folded pot sticker!
Bring six cups of water and three bouillon cubes to a rolling boil. Drop in about half of the pot stickers (you don't want to over crowd) and boil until they all float like in the picture (about 7 minutes). Drain on a cooling rack that is placed over a baking sheet.
Heat a large non-stick skillet coated with non-stick spray over medium/high heat. Fry the pot stickers until they are golden brown and crispy on each side (2-3 minutes each side). Now they're ready to ea
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