Ingredients
- 1 lb. ground pork
- 1/2 heat napa cabbage minced squeezed dry
- 6 green onions minced
- 1/2 cup minced fresh ginger about 1 large ginger root
- 1/4 cup each chicken broth
- Vegetable oil
- Sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon each salt, ground ginger
- 1/4 teaspoon each, five spice powder, powdered Sichuan peppercorns
Preparation
Step 1
Mix all the ingredients together in a large bowl, stirring in one direction to keep the texture light and almost fluffy. Use to fill dumpling wrappers, cook according to directions. Makes 50 dumplings.
Cooking Dumplings: Heat a large pot of water to a full boil. Gently place abou 15-20 dumplings in the pot. Wait for the water to boil again, add 1 cup cold water or enough cold water to stop the boiling. Repeat three times. Carefully remove dumplings from pot, drain well in a colander. Repeat above steps with remaining dumplings.
Frying the dumplings creates the classic pot sticker. You can use fresh uncooked dumplings or leftover boiled dumplings. Heat 3 tablespoons peanut oil in a large cast-iron skillet over high heat. Place the dumplings int he skillet in three ros of six dumplings each touching lightly. Cook 3 minutes then then pour 1/2 cup cold water into skillet. Cover. Cook until the water is absorbed by the dumplings 5-7 minutes. Lower the heat and continue to fry until the dumplings are browned on the bottom and almost translucent on top. Remove from pan and drain on paper towels. Repeat with remaining dumpings.