Chinese New Year Pan-Fried Potstickers
There’s not much time for monkeying around this Lunar New Year when Katie Chin is the kitchen. The food blogger and author shows us how to make a Chinese New Year favorite: pan-fried potstickers. Delicious, flavorful and perfect for this lunar holiday, these carefully packaged and savory morsels are believed by many to represent wealth and good fortune.
4 oz napa cabbage, cut into thin strips
1 1/2 tsp salt, divided
8 oz ground pork or chicken
2 Tbsp finely chopped green onion (scallion), white and green parts
2 tsp dry white wine
1/2 tsp all-purpose cornstarch
1/2 tsp toasted sesame oil
dash white pepper
2 - 4 Tbsp canola oil
20 - 30 store-bought round dumpling wrappers
4 Tbsp Lee Kum Kee Premium Soy Sauce
1 tsp dark sesame oil
1/2 tsp sugar
finely chopped green onions for garnish
- Toss the cabbage with 1 teaspoon of salt and set aside for 5 minutes. Roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
- In a large bowl, mix the cabbage, pork or chicken, green onion, wine, all-purpose cornstarch, the remaining ½ teaspoon salt and pepper.
- Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon oil in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup water.
- Cover and cook the potstickers for 6 to 7 minutes or until the water is absorbed. Repeat with the remaining potstickers.
Dipping sauce: Combine the soy sauce, sesame oil and sugar. Sprinkle with 6-8 chopped scallions. Serve with dumplings.