Pork and Scallion Potstickers
Dumpling wrappers tend to be thicker than wonton wrappers and typically do not contain eggs in the dough. However, when dumpling wrappers aren’t available, feel free to substitute with wonton wrappers. For a dipping sauce, mix 1 part rice wine vinegar with 2 parts soy sauce.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- ½ lb. ground pork
- 1 cup finely shredded cabbage
- 2 scallions, sliced
- 2 tsp. minced ginger
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- ½ tsp. ground black pepper
- 24 dumpling wrappers
- 2 Tbsp. vegetable oil
- ¼ cup water
- ¼ cup chopped scallions
- In a large bowl, combine the pork, cabbage, scallions, ginger, soy sauce, sesame oil, and pepper. Refrigerate for 30 minutes.
- Take 1 dumpling wrapper and use your finger to brush water along the edge of the circle. Place about 1 tablespoon of the mixture in the center of the wrapper. Fold the dumpling wrapper over and firmly press the sides to seal completely. While you are forming the potstickers, create a flattened bottom. You can also pleat the edges with a fork.
- Heat oil in a wok over medium heat. Place potstickers, flattened side down, in one layer and fry for 1–2 minutes.
- Carefully pour water into the wok and cover. Allow pot stickers to steam for an additional 2–3 minutes. Remove the lid and continue cooking until the water has evaporated.
- Place the potstickers on a plate and sprinkle the tops with scallions. Serve hot.