Cabbage Pork Potstickers

Name: Cabbage Pork Potstickers
Total time: 7200 s
Yield: Serves 8 servings
Ingredients: Wonton wrappers, 1 pound (about 450 grams); Filling:; Cabbage, 2.2 pounds (1 kilogram); Ground pork (70% lean, 30% fat), 2.2 pounds (1 kilogram); 1 tablespoon ginger paste (about 10 grams); Filling seasoning:; 10 scallions; 1 teaspoon ground black pepper; 2 teaspoons salt; 1 teaspoon mushroom seasoning or chicken bouillon powder; 4 tablespoons sesame oil; Garlic dipping sauce:; 1 1/4 cups water (300 grams); 1 tablespoon soy sauce; 1 tablespoon sugar (about 15 grams); 1 teaspoon salt; 1 pinch white pepper; 2 teaspoons cornstarch mixed with water (for thickening)

廚房女漢子-Ritas @ritas_kitchen26

Crispy bottoms and juicy cabbage pork filling—every bite is so satisfying! Paired with homemade garlic dipping sauce and easily wrapped with wonton wrappers, you can enjoy delicious homemade potstickers right at home!

廚房女漢子-Ritas @ritas_kitchen26

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Ingredients

120 minutes

Serves 8 servings

Wonton wrappers, 1 pound (about 450 grams)
Filling:
Cabbage, 2.2 pounds (1 kilogram)
Ground pork (70% lean, 30% fat), 2.2 pounds (1 kilogram)
1 tablespoonginger paste (about 10 grams)
Filling seasoning:
10scallions
1 teaspoonground black pepper
2 teaspoonssalt
1 teaspoonmushroom seasoning or chicken bouillon powder
4 tablespoonssesame oil
Garlic dipping sauce:
1 1/4 cupswater (300 grams)
1 tablespoonsoy sauce
1 tablespoonsugar (about 15 grams)
1 teaspoonsalt
1 pinchwhite pepper
2 teaspoonscornstarch mixed with water (for thickening)

Saved

Steps

120 minutes

1

Wash and drain the cabbage and scallions.
2

Slice the scallions; grate the ginger. Finely chop the cabbage, then toss with 2 extra tablespoons of salt and let sit to draw out moisture. Squeeze out excess water by hand to remove any raw taste. Mix the pork with 1 teaspoon salt and stir until sticky, then add 1/3 cup water and mix until fully absorbed. Add the drained cabbage, scallions, and ginger paste.
3

Add the sesame oil and mix well. Refrigerate until ready to use.
4

Prepare a bowl of water and start wrapping the potstickers.
5

Spoon about 1 tablespoon of filling onto the center of a wonton wrapper. Moisten the edges with your finger dipped in water.
6

Pinch the top and bottom edges of the wrapper together, then press the sides to seal tightly.
7

You can pan-fry and eat them right away, or freeze them until firm and store in a freezer bag for later.
8

Heat a nonstick skillet and add enough oil to coat the bottom. Arrange the potstickers in the pan and cook over medium heat until the bottoms are golden brown.
9

Add enough water to come halfway up the sides of the potstickers. Cover and cook over medium heat until the water evaporates.
10

To make the garlic dipping sauce, wash and smash the garlic cloves (leave the skins on) and add them to a pot with all the other sauce ingredients. Bring to a boil.
11

Remove the garlic cloves, peel off the skins, and return the garlic to the sauce. Mix the cornstarch with water, then stir into the sauce to lightly thicken. Let the garlic soak in the sauce before serving.