Nothing beats pork potstickers when I'm craving for some dumplings. Here's pork potstickers with ginger and sesame recipe I made that you may enjoy cooking.
2 ½cupsall purpose flour (plain flour Australia and UK)
1teaspoonsalt
1cupwater - hot
Filling Ingredients
15leavesnapa cabbage
½teaspoonsalt
1poundground pork (minced pork)
2tablespoonssoy sauce
2tablespoonssesame oil - toasted
1tablespoonginger - grated
¼teaspoonwhite pepper
1teaspoonsugar
4sprigsgreen onions (scallions or green shallots) - finely minced
2mediumcarrots - peeled and shredded
1clovegarlic - minced
½teaspoonMSG - optional
3tablespoonsvegetable oil
Instructions
Wrapper Instructions
Place flour in a large bowl. Slowly add water, mixing and stirring until incorporated. Turn dough out on a floured surface, then start kneading until smooth for 3 to 4 minutes. Wrap dough in plastic wrap and let rest for 30 minutes.
When ready, cut dough into small 1-inch pieces. On a floured surface, roll some dough pieces into 3-inch disks. For perfect circles, use a biscuit cutter to trim the edges.
Potsticker Instructions
To make the filling, begin by pulsing the cabbage leaves in a food processor with 1/2 teaspoon of salt (or finely mincing by hand). You should have 1 1/2 cups when done. Transfer salted cabbage to a colander and let drain for 15 minutes. Press with paper towels to remove any remaining moisture.
In a large bowl, combine pork, soy sauce, sesame oil, ginger, pepper, sugar, scallions, carrots, garlic, MSG (if using), and drained cabbage. Stir to combine.
Fill each wrapper with a tablespoon of meat filling, pressing and sealing the edges closed (see video above). Continue until all remaining wrappers have been filled.
To cook the potstickers, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Working in small batches, fry the potstickers until golden brown on the bottom for 3 to 4 minutes. Carefully add 1/3 cup of water to the pan, then cover and reduce heat to medium-low. Cook covered for 5 minutes, then remove the lid and continue to cook until any remaining water evaporates.
Transfer cooked dumplings to a plate, then wipe the skillet clean before repeating the cooking process.