Ingredients
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8
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250
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350
-
2
-
2
-
1
-
2
-
1
-
-
2
-
1/3
-
-
-
-
Directions
Pot Sticker Dumplings, Enjoy!, These are excellent I was out of ginger so I left it out but I think it would only enhance the flavour further I did add some minced garlic though, and I steamed them in chicken broth These are quite easy to make but are a bit time consuming to assemble I made about 90 of these and my husband, son and I finished them of in one day Thanks for the recipe
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Steps
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1
Done
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Finely Grate 1 Piece of Ginger, Then Finely Shred Second Piece. |
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2
Done
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Place Cabbage in a Bowl. Sprinkle With 1 Tsp Salt Then Leave For 30 Minutes. Squeeze Handfuls of Cabbage to Remove Excess Water Then Place in a Bowl. Add 1 1/2 Tsp Grated Ginger, Minced Pork, Onions, Sauces, Sesame Oil and Wine and Combine Well. |
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3
Done
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Line a Large Tray With Baking Paper Then Dust With Cornflour. Using a Finger, Wet Edge of a Wrapper With a Little Water. Place 2 Level Tsp of Filling in Centre. Fold Wrapper in Half and, Using Your Thumb and Index Finger, Pleat One Edge, Then Press Edges Together to Seal. Place in a Single Layer on Prepared Tray. Repeat With Remaining Wrappers and Filling. Dumplings Can Be Made Up to 6 Hours in Advance and Stored Covered in the Fridge. |
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4
Done
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Preheat Oven to 150c Heat 1 Tbs Peanut Oil in a Non-Stick Frying Pan Over Medium-High Heat. Add 12 Dumplings, Pleated Side Up in a Single Layer, and Cook For 1-2 Minutes or Until Brown Underneath. Carefully Add 1/2 Cup Boiling Water, Then Cover Partially With a Lid and Cook For a Further 4-5 Minutes or Until Water Has Evaporated and Dumplings Are Crisp Underneath. Transfer to an Oven Tray, Cover With Foil and Keep Warm in Oven. Repeat With Remaining Oil and Dumplings. |
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5
Done
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Serve With Bowls of Red Vinegar Combined With the Shredded Ginger, For Dipping. |
