Fast Potstickers

Browned dumplings filled with pork, cabbage, and seasonings that are served with a soy broth. Great for a hot appetizer. Try using sesame oil for a stronger flavor.

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Ingredients:

• 3/4 pound ground pork or other meat  
• 1 cup minced cabbage  
• 2 tbsp minced ginger  
• 1 tbsp minced garlic
• 6 scallions, the white and green parts separated, both minced  
• 1/2 cup plus 2 tbsp soy sauce  
• 48 dumpling wrappers  
• 1 egg, lightly beaten in bowl  
• 4 tbsp (approx) peanut or vegetable oil
• 1/4 cup rice vinegar or white vinegar  

Method

Combine meat, cabbage, ginger, garlic, scallion whites and 2 tbsp soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half its circumference. Place a rounded teaspoon of filling in the center, fold over and seal by pinching edges together (do not overfill). Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. or freeze, for up to 4 weeks. To cook, put about 2 tbsp of oil into a large, non-stick skillet and turn heat to medium-high. Add dumplings, one at a time; they can touch each other but should still sit flat in one layer. Cook about 2 minutes or until bottoms are lightly browned. Add 1/4 cup water per dozen dumplings in pan, and cover. Lower heat to medium, and let simmer about 3 minutes. to make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar. Uncover dumplings, return heat to medium high and cook another minute or two, until bottoms are dark brown and crisp, and water evaporates (use more oil if necessary). Serve hot with sauce.

Notes:

Number of servings:

Submitted By: evemarie3627009
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