POT STICKERS

By gaster16

Ingredients

• 5 dried black mushrooms
• 1-1/2 cups napa cabbage sliced
• 1 teaspoon salt
• 1/2 lb. ground pork
• 1 cup chopped carrot
• 2 green onions chopped
• 1 tablespoon soy sauce
• 1 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 teaspoon minced ginger
• 1/2 teaspoon sugar
• 28 potsticker wrappers
• 3 tablespoons cooking oil
• 2/3 cup chicken broth
• Chili oil
• Rice vinegar
• Soy sauce

Preparation

Step 1

Soak black mushrooms in warm water to cover until softened, about 15 minutes, drain. Discard the stems and chop the caps. Combine the cabbage and salt in a bowl, mix well. Let stand for 10 minutes. Squeeze to extract the excess liquid. Place the mushrooms and cabbage in a bowl and add the remaining filling ingredients, mix well. Let stand for 15 minutes. To make potstickers place heaping teaspoon of filling in center of wrapper. Moisten edges of wrapper with water. Fold wrapper in half, crimping one side, to form a semicircle. Set potstickers on baking sheet, seam side up, so they sit flat. Cover the potstickers with a towel while filling the remaining wrappers. Place a wide frying pan over medium heat until hot. Add 1-1/2 tablespoons of oil, swirling to coat the sides. Add the potstickers, half at a time, seam side up. Cook until the bottoms are golden brown, 3-4 minutes. Add 1/2 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5-6 minutes. Cook remaining potstickers with remaining oil and broth. Place potstickers browned side up, on a serving platter with chili oil, rice vinegar and soy sauce on the side.