Pot Stickers

Serves 4


Ingredients:

250g ground lean pork
1 onion, finely chopped
1 cup (90g) green cabbage, finely shredded
2 tsp fresh ginger, peeled and grated
1 tbsp Asian sesame oil
1 tbsp soy sauce
1 tsp white pepper
24 round wheat wonton wrappers
4 tbsp vegetable oil
2 cup (500ml) chicken stock, or as desired
light soy sauce for serving


Method:

• In a bowl, combine pork, onion, cabbage, ginger, sesame oil, soy sauce and pepper. Mix well.
• Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 1 tsp filling in middle. Brush edges with water, fold wonton in half and press edges together to seal. Using your fingertips, pinch frill around each folded wonton if desired. Set aside, covered with plastic wrap. Repeat with remaining wrappers.
• Heat 1 tbsp vegetable oil in heavy-bottomed pan over medium-high heat. Swirl to cover entire bottom of pan. Working in batches, fry filled wontons until golden brown on both sides, about 1 minute. Coat pan as needed with remaining 3 tbsp vegetable oil.
• Return pot stickers to pan and add enough stock to come halfway up sides of pot stickers. Cover and simmer until stock is almost absorbed, about 10 minutes. Uncover and cook until stock is completely absorbed and bottoms of pot stickers are crisp. Repeat with remaining pot stickers.
• Serve pot stickers warm with soy sauce.

Note: These panfried pork dumplings originally got their name because they tend to stick to the pot during cooking. Though messy, the dumplings have an authentic flavor and appearance.