Fried Pork Potstickers

Using your finger rub the edges of the wrappers with water. Filled with pork cabbage mushrooms and essential chinese flavourings. Allow them to cook for three to five minutes until they are golden brown and crispy.

Camila Farah

To assemble the dumplings place wrappers on a work surface. You ll only be pleating the upper half of the potsticker. Potstickers are pan fried chinese dumplings. Knead the dough on a lightly floured surface about 5 minutes or until smooth. Bring up opposite sides and pinch the dumpling wrapper in the middle.

Don t overcrowd the pot. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. In a large bowl combine ground pork green onions cilantro garlic ginger soy sauce rice wine vinegar chili garlic sauce and sesame oil to assemble the potstickers place wrappers on a work surface. Cook the potstickers in batches if necessary.

Divide the dough in half. Using your finger rub the edges of the wrappers with water. In a large bowl combine pork cabbage mushrooms garlic green onions hoisin ginger sesame oil sriracha and white pepper. Heat oil in a deep fryer or large saucepan to 375 degrees f 190 degrees c. Fry pot stickers 6 at a time until browned 3 to 6 minutes.

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Use your finger to brush the cornstarch slurry all around the outer edge of the dumpling to act as your glue to hold the potsticker together. In a large bowl mix the cabbage pork green onions wine cornstarch the remaining 1 teaspoon salt 1 teaspoon sesame oil and the white pepper. Cooked until golden on the underside then steamed in the same pan. Use a metal slotted spoon to carefully lower the frozen potstickers into the hot oil. In a bowl mix the flour and 1 cup boiling water until a soft dough forms.

Spoon about 1 teaspsoon of filling in the middle of the wrapper. Time to get your dumpling game on. Drain on paper towels. Spoon about 1 teaspsoon of filling in the middle of the wrapper. Use your finger to brush the cornstarch slurry all around the outer edge of the dumpling to act as your glue to hold the potsticker together.

Drain on paper towels. Divide the dough in half. Don t overcrowd the pot. To assemble the dumplings place wrappers on a work surface.