Ingredients with Measurements:
- 1 lb ground pork
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green onions
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 30-40 wonton wrappers
- 1/4 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large non-stick skillet with lid
- Mixing bowl
- Wooden spoon
- Small bowl
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, cabbage, onion, green onions, soy sauce, rice vinegar, brown sugar, cornstarch, ginger, garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Lay out a wonton wrapper on a clean surface. Spoon a tablespoon of the pork mixture onto the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal. Repeat with remaining wrappers and filling.
4. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the potstickers in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
5. Pour 1/2 cup of water into the skillet and immediately cover with a lid. Cook for 5-7 minutes until the potstickers are cooked through and the water has evaporated.
6. In a small bowl, whisk together soy sauce, rice vinegar, and brown sugar to make the dipping sauce.
7. Serve the potstickers hot with the dipping sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 30-40 potstickers, serves 4-6 people
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 3g
Cholesterol: 45mg
Sodium: 600mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Red cabbage can be substituted for green cabbage.
- White vinegar can be substituted for rice vinegar.
- Granulated sugar can be substituted for brown sugar.
Variations:
- Add diced carrots or bell peppers to the filling for extra crunch.
- Substitute the dipping sauce with sweet chili sauce or hoisin sauce.
- Make vegetarian potstickers by substituting the ground pork with crumbled tofu or mushrooms.
Tips and tricks:
- Make sure to seal the edges of the potstickers tightly to prevent the filling from leaking out during cooking.
- Use a non-stick skillet to prevent the potstickers from sticking to the bottom.
- If the potstickers are not cooked through after the water has evaporated, add a splash of water and cover with the lid again for another 1-2 minutes.
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 non-stick skillet with a splash of water. Cover with a lid and cook over medium heat for 3-5 minutes until heated through.
Presentation ideas:
Arrange the potstickers on a platter and drizzle the dipping sauce over them. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the potstickers are sticking to the bottom of the skillet, add more oil before cooking.
- If the potstickers are not browning evenly, adjust the heat as needed.
- If the potstickers are falling apart during cooking, make sure to seal the edges tightly before cooking.
Food safety advice:
- Make sure to cook the potstickers to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover potstickers in the refrigerator within 2 hours of cooking.
Food history:
Potstickers are a type of Chinese dumpling that originated in the northern regions of China. They are traditionally made with a pork filling and are pan-fried on one side before being steamed.
Flavor profiles:
Sweet and sour flavors from the dipping sauce, savory and umami flavors from the pork filling.
Serving suggestions:
Serve as an appetizer or as a main dish with steamed rice and vegetables.
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Region: Chinese