Chinese Pot Sticker Dumplings
Source of Recipe
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List of Ingredients
Chinese Pot Sticker Dumplings (Wo Tip)
(Serves 8).
1 lb lean ground pork
Twice the volume of chopped up vegetables - could be one of the following or a combination: Chinese cabbage, spinach, broccoli stems, bok choy, celery leaves, bamboo shoots, waterchestnuts, onions, green onions, carrot, etc. (I usually just put all the odds and ends left in the fridge, anything with a crunch)
1 tbsp grated fresh ginger
2 tbsp oyster flavored sauce
1 tbsp sesame oil
1 tbsp beef or chicken soup mix
1 tsp pepper
1 egg, separated
1 lb dumpling skin (wrappers)
water or broth
Mix everything together except egg whites and skins. Place spoonful in center of single skin. Use egg whites to seal the edges of dumplings. Could be left in half moon shape or crinkle the edges for nice effect. Place 2 tbsp oil in fry pan with lid. Brown dumplings slowly over medium heat. Once browned, add about 1/4 cup water or broth to pan, cover, lower heat and simmer for about 5-7 minutes. Ready when the liquid is absorbed. Repeat with rest of dumplings.
Dipping Sauce: Mix some Worchestershire sauce, soy sauce, sugar, sesame oil, pepper. Heat in microwave 1 minute. If too salty add 1-2 tbsp water.
Recipe
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