Recipe

Pot Sticker Dumplings Recipe

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Ingredients

Directions

Step #1 Finely grate 1 piece of ginger, then finely shred second piece.
Step #2 Place cabbage in a bowl.
Step #3 Sprinkle top with 1 tsp salt then leave for 30 mins.
Step #4 Squeeze handfuls of cabbage to remove excess water then place this in a bowl.
Step #5 Add 1 1/2 tsp grated ginger, onions, minced pork, sauces, sesame oil & wine & mix well.
Step #6 Line a large tray with baking paper then dust with cornflour.
Step #7 Using a finger, wet edge of a wrapper with a little water.
Step #8 Place 2 level tsp of filling in centre.
Step #9 Fold wrapper in half and, using your thumb & index finger, pleat one edge, then press edges together to seal.
Step #10 Place in a single layer on prepared tray.
Step #11 Repeat with remaining wrappers & filling.
Step #12 Dumplings can be made up to 6 hrs in advance & stored covered in the fridge.
Step #13 Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat.
Step #14 Add 12 dumplings, pleated side up in a single layer, & cook for 1-2 mins or until brown underneath.
Step #15 Carefully add 1/2 c boiling water, then cover partially with a lid & cook for a further 4-5 mins or until water has evaporated & dumplings are crisp underneath.
Step #16 Transfer to an oven tray, cover with foil wrap & keep warm in oven.
Step #17 Repeat with remaining oil & dumplings.
Step #18 Serve with bowls of red vinegar mixd with the shredded ginger, for dipping.
Enjoy the Pot Sticker Dumplings recipe