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- Dish type
- Side dish
- Vegetable side dishes
This recipe combines minced pork with finely chopped cabbage, which is used to filled wonton wrappers. They are then pan-fried and served with a chilli dipping sauce.Perfect for dim sum.
272 people made this
- 225g minced pork
- 1/2 medium head cabbage, finely chopped
- 1 spring onion, finely chopped
- 2 slices fresh root ginger, finely chopped
- 2 water chestnuts, drained and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon caster sugar
- 1 teaspoon sesame oil
- 400g wonton wrappers
- 5 tablespoons vegetable oil
- 175ml water
- 1 tablespoon chilli oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
MethodPrep:1hr ›Cook:10min ›Extra time:6hr marinating › Ready in:7hr10min
- Crumble pork into a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, spring onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep frying pan, heat 3 tablespoons vegetable oil over medium high heat. Place the potstickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the frying pan. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove potstickers from heat.
- In a small serving bowl, mix together the chilli oil, soy sauce, and vinegar, adjusting proportions to taste.
Can be found in Chinese/Oriental speciality stores.
Reviews & ratingsAverage global rating:(289)
Reviews in English (212)
DANGEROUS if directions are followed as written. First of all these little buggers are a pain to make but I like a good challenge and ended up coming up with a system that worked. But BE CAREFUL the instructions say to cook the pot stickers in oil and then add water. I knew water and oil didn't mix so I tried to add the water carefully to the side of the pan and hot grease went flying everywhere. I even got burnt on my cheek. I then came up with a two skillet solution (frying the pot stickers in one pan and then moving them to a 2nd pan for steaming). Also I highly recommend keeping a couple eggs mixed with a bit of water in a bowl near your prep area because you will have to use it to get the wrappers to stick. I coated each of the four sides of the wrapper as it was laying out flat before putting the mixture in. Then after the wrapper was closed I wet my fingers again with egg wash and coated the outside seam. I would have given this recipe 4 stars for the end result because I think they turned out well but the danger of mixing oil with water really needs to be addressed in the main writing of this recipe. Recommend this review so it gets near the top if you think this is as serious issue as I do.-01 Jan 2010
Fantastic recipe! A lot like the pot stickers my mom and I make together. You can put pretty much anything into these (tofu, bean sprouts, onion, different kinds of meat, etc) but it is very important that you squeeze as much liquid out of the filling (if you use tofu or a lot of vegetables) as you can before you stuff your wrappers or they will tear as you cook them. And as you seal the wrappers try to squeeze out as much air as you can or they can tear as they cook. The amount of water to steam them is completely dependant on the thickness of your wrappers. I got some from Walmart that were delicious, but a little thin so they didn't need too much water (3/4 c?) My mom's from the asian market were much thicker and needed a lot of water (about a cup, maybe more). Cooking the pork beforehand is completely unnecessary. You can also cook them by just frying them on both sides or boiling them in soup. They freeze very well, but will need an extra minute or two for cooking time.-07 Jan 2007