I’ve seen my mom make a million of these, but this is the first time I’ve made them on my own. It was much easier than I thought, but my first couple definitely didn’t look like mom’s. Luckily, with a little practice you’ll be a pro in no time.Potstickers,
- 1 lb ground pork
- 2 Tbs minced ginger
- 1 cup shredded cabbage
- 1 can (5 oz) water chestnut, chopped
- 1/2 tsp sesame oil
- Dash rice vinegar
- 1 tsp soy sauce
- 3 cup flour
- 1 cup water
- 1/4 cup oil
- 1/4 tsp salt
Preparation1. Mix the filling ingredients in a large bowl and set aside.
2. The dough can be prepared in a food processor or by hand. Measure the flour into a bowl. Add water, oil, and salt, then mix well (1 minute in a food processor or 2-4 minutes by hand). The dough should form a ball, but not be too sticky.
3. On a floured surface, take a portion of the dough and roll it into a long snake. Cut into 1" lengths. Roll out each piece into a small circle.
4. Drop a small spoonful of filling mixture into the center of a circle. Fold in half and seal edge by folding and pinching (see picture).
5. Heat skillet over medium heat. Add a teaspoon of oil, then fry one layer of potstickers 1-2 minutes so that bottom edge is golden brown. Add 1/2 cup water and cover. Steam for 10 minutes, or until meat is fully cooked.