鍋貼 Potstickers


Print Recipe
Potstickers
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). 鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.
Servings
potstickers
Ingredients
Servings
potstickers
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
  2. In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
  3. To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
  4. To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
  5. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.
Recipe Notes

Recipe from: Chinese Cooking for Dummies, Publisher: IDG Books

Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *