Ingredients: |
Ingredients: 1 pkg. – jiaozi wrappers, approx. 50 pieces OR 1(14 oz.) pkg. of wonton wrappers
canola oil for frying
water
flour
FILLING:
½ lb. – Chinese cabbage
1 lb. – ground pork
2 T. – scallions, finely chopped
1 tsp. – fresh ginger, finely shredded
1 tsp. – salt
1 tsp. – sugar
2 T. – light soy sauce
1 T. – rice wine
1 T. – sesame oil
DIPPING SAUCE:
2 T. – light soy sauce
3 T. – rice vinegar
2 T. – ginger, finely shredded
1 T. – scallions, finely chopped
1 T. – garlic, finely chopped
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Directions: |
Directions:Separate the cabbage leaves and blanch them in a large boiling pot of water for 2 to 3 minutes or until soft. Drain and allow them to cool. Finely chop the cabbage leaves and combine them in a large bowl with the remaining filling ingredients. Place about 1½ T. of filling in the center of each wrapper. Fold in a semi-circle, and pinch the edges firmly so that the dumpling is tightly sealed. Place the dumplings on a tray lightly dusted with flour and cover with a damp cloth until ready for cooking. Bring 1 qt. of water to a boil, and drop in about 20 dumplings, one by one. Stir gently with chopsticks to prevent them from sticking together. Cover and bring back to a boil. Uncover and add about ¼ c. cold water, then bring back to a boil once more (uncovered). Repeat this process once more. Remove and drain the dumplings.
Heat 2 T. canola oil in a sauté pan, tilting the pan so that the entire surface is evenly coated with oil. Arrange 8 to 10 dumplings neatly in one layer and fry over a medium heat for 2 to 3 minutes, or until the base of each dumpling is browned. Pour 2/3 c hot water down the side of the pan. Cover and increase the heat. Cook until almost all the water has evaporated. Uncover, and continue cooking until all the water has evaporated. Turn off the heat and use a spatula to loosen the dumplings from the bottom of the pan. Cover the pan with a serving plate and quickly turn the pan over, so the browned side of the dumplings are uppermost. Serve hot with dipping sauce. Makes 50 pieces
DIPPING SAUCE: In a small mixing bowl, blend the soy sauce with the rice vinegar, ginger, scallions and garlic. Multiply the recipe according to the amount of servings you are making. |
This recipe for Pork Pot Stickers is from