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Pot Stickers




Source of Recipe


Bernadette Speirs


List of Ingredients




2/3 pound ground pork (can substitute ground turkey or chicken)
1 cup cabbage, minced
2 green onions, minced
1 egg
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon orange peel (colored part only), minced
1/2 teaspoon hot chili oil
Cornstarch
50 won ton skins (see note)
1/2 cup peanut oil
1 cup water
Soy sauce and Chinese vinegar for dipping (optional)



Recipe



In a medium bowl, combine pork, cabbage, onion, egg, soy sauce, salt, orange peel and chili oil. Mix well.


To assemble, dust two, 12-inch-long pieces of waxed paper with cornstarch. Place a single won ton skin onto a cutting board and cut corners off to form a rough circle (or use a biscuit cutter).


Place 1 rounded teaspoonful of filling into center of won ton skin and press so filling forms a narrow band across the middle of the won ton skin. Moisten edge of skin with water and bring opposite sides together to form a semi-circle. Pleat edge, 3-4 times and set pot sticker on corn starch-dusted waxed paper; cover with a dry kitchen towel. Repeat with remaining won ton skins and filling.


Place two 12-inch skillets over low heat. Add 1/4 cup peanut oil to each. Arrange dumplings in skillets, fitting pot stickers close together. Increase heat to medium-high and cook, un-covered until bottoms are golden, about 2 minutes.


Carefully add 1/2 cup water to each pan and cover immediately (there will be a large burst of steam, so stand back). Steam dumplings until won ton skins are translucent, about 5 minutes. Remove covers and cook until bottoms are very crisp and brown, about 2 minutes. Remove from pan using a metal spatula and serve immediately with soy sauce and Chinese vinegar for dipping.


Note: Pre-made won ton skins are available in the refrigerated sections of most grocery store chains and at specialty Asian food markets.

YIELD: 50 Pieces