Pot Stickers

  • 1/2 lb. ground pork
  • 3/4 C finely chopped Chinese (napa) cabbage
  • 1 scallion, minced
  • 2 tsp. minced fresh ginger
  • 1 garlic cove, minced
  • 1 Tbs. soy sauce
  • 1 Tbs. dry sherry
  • 1/4 tsp. salt
  • 24 round won ton or gyoza wrappers
  • 2 Tbs. vegetable oil
  • 1 C chicken broth
  • Soy sauce, rice vinegar and hot chili oil

In medium bow, mix ground pork, cabbage, scallion, ginger, garlic, soy sauce, sherry, and salt.

Place 1 tablespoon of filling in center of 1 wrapper; brush edges of wrapper with cold water. Bring edges of wrapper up to meet in center above filling; pinch and pleat closed. Transfer to a cornstarch-dusted baking sheet, standing up on plump filled side. Repeat with remaining wrappers and filling.

In a large nonstick skillet, heat oil until hot but not smoking. Add dumplings, reduce heat to medium, and cook until undersides are browned, about 2 minutes. Increase heat to medium-high, add broth, and cover tightly. Boil until liquid has almost completely evaporated, about 8 minutes. Remove cover and cook until liquid is evaporated and dumplings are sizzling, about 2 minutes. Serve immediately, letting guest choose their own proportions of soy sauce, vinegar and hot oil for dipping.

Date Added:January 01, 2002
Source:365 Ways to Cook Hamburger.......

Assemble, Stovetop