Per serving · Approximate values estimated by AI
Classic Pork and Cabbage Potstickers
Traditional dish · Chinese
Authentic pan-fried dumplings with a savory pork and cabbage filling, crispy bottoms, and tender tops.
Ingredients
- Ground pork1 lb
- Napa cabbage2 cups, finely chopped
- Scallions1/4 cup, finely chopped
- Ginger1 tbsp, minced
- Garlic2 cloves, minced
- Soy sauce2 tbsp
- Sesame oil1 tsp
- Shaoxing wine1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Round dumpling wrappers50
- Vegetable oil2 tbsp
- Water1/2 cup
Steps
- 1
In a large bowl, combine ground pork, chopped napa cabbage, scallions, minced ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, and pepper. Mix well until thoroughly combined.
- 2
Place about 1 tablespoon of filling in the center of a dumpling wrapper. Moisten the edge of the wrapper with water. Fold the wrapper in half to create a half-moon shape, pleating one edge to seal. Repeat with remaining filling and wrappers.
- 3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are golden brown.
- 4
Carefully add 1/2 cup of water to the skillet (it will steam). Immediately cover with a lid and reduce heat to medium. Steam for 5-7 minutes, or until the dumplings are cooked through and the wrappers are tender.
- 5
Remove the lid and continue cooking for 1-2 minutes to allow any remaining water to evaporate and re-crisp the bottoms.
- 6
Serve immediately with your favorite dipping sauce.
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