Tuesday, October 28, 2008

recipe is : pot stickers


600 gm minced meat (minced pork is normally used, but other minced meat works as well)
1 cup cabbage, finely chopped, sprinkled with a dash of salt, stand for 5 min then squeezed dry
a handful chives or spring onion or both, chopped
3 cloves garlic, finely chopped
2 tbsp chinese cooking wine
salt to taste
chicken stock or water
a large knob of young ginger, finely julienne
chilly sauce
1 tsp vinegar
1 pack round wonton wrappers


mix the meat, cabbage, chives/spring onion, garlic, salt and cooking wine. mix well to thoroughly incorporate

take a piece of wonton wrapper and soon about 2 tsp of filling in the middle and pleat the edge of the wrapper til halfway round. seal the pleated edge to the unpleated side with a bit of water. repeat til all filling is finished

in a flat pan, heat up about 1 tbsp of oil and arrange the dumplings to fry til golden brown on one side. do not turn or move the dumplings. add about 1/3 cup of chicken stock and cover the pan. turn down the flame and cook for about 6 minutes until most of the stock has been absorbed and the wrappers turn almost translucent. turn up the heat again and cook for about another 6 mins or til the bottom of the dumpling has turn a darker brown

mix the chilly sauce with the vinegar

serve the dumplings with the ginger and the chilly sauce


- this is a simpler version. i used wonton skin to wrap the dumplings. the original calls for the preparation of the wrappers from scratch. methods of making the wrappers can be found on the internet. just do a search of "pot sticker wrappers"

- an alternative dipping sauce is to use malt vinegar instead of the chilly sauce. the young ginger is also used to acompany the malt vinegar

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