This week, our friend Kate of Newbury Park Pastries had us over for dinner and she made these amazing potstickers with our ground pork. The only tricky part of the recipe is the assembly of the dumplings, but the video below will definitely help. And once you get the hang of it, it’s actually pretty easy. We like using round dumpling wrappers.
Ming Tsai’s Pork & Ginger Pot Stickers
Ingredients for about 20 pot stickers
2 cups finely chopped napa cabbage (tender leaves only)
1 Tbsp salt
1/2 ground pork
2 Tbsp finely chopped ginger
1.5 Tbsp finely chopped garlic
2 Tbsp soy sauce
3 Tbsp toasted sesame oil
1 egg, lightly beaten
Package of round dumpling wrappers
Cornstarch for dusting (we like Bob’s Red Mill)
1 cup of chicken/pork stock or water
1. To make filling, combine the cabbage and 1.5 tsp of the salt in a large bowl and toss together. Set aside for 30 minutes.
2. Transfer the cabbage to a clean dish towel or cheesecloth. Gather the corners and twist to squeeze as much water as possible from the cabbage over the sink.
3. In different large bowl. combine the cabbage, pork, ginger, garlic, soy sauce, sesame oil, remaining salt, and egg. Mix well.
4. To make dumplings, place a small mound of filling (aim for a heaping teaspoon) in the middle a single wrapper. Then follow along this video for lots of ways to fold and seal the pot stickers. If you’re using the store bought wrappers, make a mixture of 1/3 cup water and 1 tsp cornstarch, then finger paint the edges of the wrappers to help the edges stick together better when you’re sealing them.
5. Repeat until all of the filling is used, then dust the dumplings with cornstarch to prevent sticking to each other during cooking.
6. In a hot pan, coated well with oil, place the pot stickers flat side down and cook until the bottom is browned. Add 1 cup of stock/water and cover the pan with a lid (the liquid will splatter, so have the lid ready!)
7. Check the pot stickers in 5 minutes to see if more stock is needed. Once the dumplings are firm and fully cooked and the stock is evaporated, remove from heat.