Fried Pork Potstickers

Spoon about 1 teaspsoon of filling in the middle of the wrapper. To assemble the dumplings place wrappers on a work surface. In a large bowl combine ground pork green onions cilantro garlic ginger soy sauce rice wine vinegar chili garlic sauce and sesame oil to assemble the potstickers place wrappers on a work surface.

Olivia Luz

Potstickers are pan fried chinese dumplings. Heat oil in a deep fryer or large saucepan to 375 degrees f 190 degrees c. Using your finger rub the edges of the wrappers with water. Use a metal slotted spoon to carefully lower the frozen potstickers into the hot oil. Allow them to cook for three to five minutes until they are golden brown and crispy.

In a bowl mix the flour and 1 cup boiling water until a soft dough forms. In a large bowl mix the cabbage pork green onions wine cornstarch the remaining 1 teaspoon salt 1 teaspoon sesame oil and the white pepper. In a large bowl combine pork cabbage mushrooms garlic green onions hoisin ginger sesame oil sriracha and white pepper. You ll only be pleating the upper half of the potsticker. Fry pot stickers 6 at a time until browned 3 to 6 minutes.

Using your finger rub the edges of the wrappers with water. Time to get your dumpling game on. Divide the dough in half. Filled with pork cabbage mushrooms and essential chinese flavourings. Bring up opposite sides and pinch the dumpling wrapper in the middle.

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Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Knead the dough on a lightly floured surface about 5 minutes or until smooth. Don t overcrowd the pot. Use your finger to brush the cornstarch slurry all around the outer edge of the dumpling to act as your glue to hold the potsticker together. Spoon 1 tablespoon of the pork mixture into the center of each wrapper.

Cook the potstickers in batches if necessary. Drain on paper towels. Cooked until golden on the underside then steamed in the same pan. Cook the potstickers in batches if necessary. Spoon 1 tablespoon of the pork mixture into the center of each wrapper.

Cooked until golden on the underside then steamed in the same pan. Using your finger rub the edges of the wrappers with water. In a bowl mix the flour and 1 cup boiling water until a soft dough forms. Potstickers are pan fried chinese dumplings.