Easy Potstickers

• Meat

  • 8 oz Ground pork

• Produce

  • 1/2 cup Leeks or scallions
  • 3 cups Napa cabbage

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Soy sauce

• Pasta & Grains

  • 1 pack Egg dumpling, round

• Baking & Spices

  • 3/4 tsp Salt
  • 1/4 tsp Sugar
  • 1 Pinch White pepper, Fresh ground

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 1 Vegetable oil

Found on thewoksoflife.com

Description

Ingredients

• 3 cups shredded napa cabbage
• 8 oz. ground pork
• ½ cup leeks or scallions
• 1 egg, beaten
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• ¾ teaspoon salt
• ¼ teaspoon sugar
• Pinch of fresh ground white pepper
• 1 pack of round egg dumpling skins (look for the ones that are yellow, rather than white)
• Vegetable oil

Directions

• Put the napa cabbage, ground pork and leeks/scallions into a food processor and pulse until very finely chopped. Transfer to a mixing bowl. Reserve about a tablespoon of egg for folding the pot stickers, and add the rest to the bowl. Add the sesame oil, soy sauce, salt, sugar, and white pepper. Stir until very well combined.
• Take about 2-3 teaspoons of filling and place in the middle of each dumpling skin. Fold in half and use the egg to seal the top. Leave the sides open.
• Add 2 tablespoons of oil to a non-stick or cast iron pan over medium heat. Place the dumplings in the pan. Once they begin to sizzle, add a quarter cup of water to the pan and cover immediately. Allow the dumplings to cook until the water has evaporated, about 3 minutes. Keep an eye on the pan to make sure nothing is burning, and add a little more water to the pan if necessary. Next, remove the cover and let them cook uncovered until all the water has evaporated to also let the bottoms get crispy (another 1 to 2 minutes). Its an essential step or these will really become potstickers and stick to the pan!
• Use a spatula and flip the potstickers upside down onto a plate. Serve with chili oil, vinegar, soy sauce...whatever you prefer!