Ingredients
- 8 oz (230g) Napa cabbage
- 3 teaspoons salt
- 1 lb (450g) lean ground pork
- 2 finely chopped green onions
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon white wine
- White pepper, to taste
- 1/4 cup (60 ml) soy sauce
- Vegetable oil, as needed
For the Dough
- 2 cups (280g) all-purpose flour
- 1 cup (250 ml) boiling water
Method
- Cut the cabbage into thin strips, and toss it with 2 teaspoons of salt.
- Set it to one side for 5 minutes then squeeze out any excess moisture.
- Toss the cabbage with the pork, spring onions, cornflour, wine, white pepper, a teaspoon of sesame oil, and a teaspoon of salt.
- Mix the flour with the water until you have a soft dough.
- Knead it on a floured worktop until smooth.
- This will take about 5 minutes.
- Divide the dough in half and shape each one into a 12 inch (30 cm) long roll.
- Cut each roll into 1/2 inch (1¼) cm slices.
- Roll a dough slice into a 3 inch (7½ cm) circle and put a tablespoon of the pork mixture in the middle.
- Lift up the circle's edges and pinch 5 pleats into it, to make a pouch which encloses the mixture inside.
- Pinch the top together.
- Repeat with the rest of the dough slices and the rest of the filling.
- Heat a wok until it is very hot, then add a tablespoon of oil.
- Swirl the oil around so it coats the wok sides.
- If you don't have a wok you can use a nonstick frying pan but add 1½ tablespoons of oil instead.
- Put 12 dumplings in the wok and fry them for 2 minutes or until they are golden brown underneath.
- Add 1/2 cup (125 ml) water, then cover and cook for 5 minutes or until the water has been absorbed.
- Repeat with the rest of the potstickers.
- Mix a teaspoon of sesame oil with the soy sauce to make a great dipping sauce.
Notes
Makes About 48 Potstickers