Shanghai 1930 'Mom's' Favorite Potstickers
- 1/2 pound ground pork
- 1/4 cup finely chopped cabbage
- 1 tablespoon minced ginger
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon sesame oil
- 35 to 40 small wonton wrappers
- Water, for sealing potstickers
- 1 tablespoon vegetable oil for frying
- 1 cup chicken stock or water
- Combine the first 8 ingredients in a medium-size mixing bowl. Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper.
- Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Heat a 12-inch saute pan (cast iron is preferable) over medium heat. Add a light layer of oil to the pan and place 8 to 10 potstickers at a time. Add the stock or water gently over the potstickers and make sure that it does not disturb the layer of oil at the base of the pan and turn the heat down to low, cover, and cook for another 4 minutes.
- Remove potstickers and serve by flipping them upside down and showing the crispy browned bottoms.
- Serve immediately with condiments of chili sauce. soy-vinegar and chopped spring onions (optional).
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