Ingredients with Measurements:
- 1 lb ground pork
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped scallions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package of potsticker wrappers (30 count)
- 1/4 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large non-stick skillet with lid
- Large mixing bowl
- Small bowl for dipping sauce
- Small whisk or fork for dipping sauce
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, scallions, minced garlic, soy sauce, sesame oil, sugar, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take one potsticker wrapper and place a tablespoon of the pork mixture in the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half and pinch the edges together to seal. Repeat until all the filling is used up.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the potstickers in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
4. Add 1/2 cup of water to the skillet and immediately cover with a lid. Cook for 5-7 minutes or until the water has evaporated and the potstickers are cooked through.
5. While the potstickers are cooking, make the dipping sauce by whisking together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp honey in a small bowl.
6. Serve the potstickers hot with the dipping sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes 30 potstickers, serves 4-6 people
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 620mg
Total carbohydrates: 21g
Dietary fiber: 1g
Total sugars: 2g
Protein: 11g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Finely chopped carrots or bell peppers can be substituted for the cabbage.
- Rice vinegar can be substituted for the soy sauce in the dipping sauce.
Variations:
- Add 1/4 cup of chopped kimchi to the pork mixture for a spicy twist.
- Use wonton wrappers instead of potsticker wrappers for a thinner and crispier texture.
- Make vegetarian potstickers by substituting the ground pork with crumbled tofu or mushrooms.
Tips and tricks:
- Make sure to seal the potstickers tightly to prevent the filling from leaking out.
- Use a non-stick skillet to prevent the potstickers from sticking to the bottom.
- Don't overcrowd the skillet when cooking the potstickers, as this can cause them to steam instead of fry.
- Serve the potstickers immediately after cooking for the best texture.
Storage instructions:
Leftover potstickers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potstickers in a single layer in a non-stick skillet over medium heat. Add a splash of water and cover with a lid. Cook for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the potstickers on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the potstickers are sticking to the skillet, add more oil to the pan before cooking.
- If the potstickers are not cooking through, add more water to the skillet and cover with a lid for a longer period of time.
Food safety advice:
- Make sure to cook the potstickers to an internal temperature of 165°F to ensure they are safe to eat.
- Always wash your hands and cooking surfaces thoroughly before and after handling raw meat.
Food history:
Gangjeong potstickers are a popular Korean dish that originated in the city of Gangneung. They are traditionally made with a pork and vegetable filling and served with a soy sauce-based dipping sauce.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as an appetizer or main dish with steamed rice and vegetables.
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Region: Korean