Recipe: Yummy Chinese Cabbage Potstickers

Chinese Cabbage Potstickers. Then wash the cabbage twice to remove extra salt. Drizzle mustard sauce over pot stickers. Also known as Chinese Pan Fried Dumplings or just Chinese Dumplings, these irresistible plump babies are pan fried then steamed in a skillet so they're golden crispy on the underside with a juicy filling inside.

Reserve about a tablespoon of egg for folding the pot stickers, and add the rest to the bowl. Add the sesame oil, soy sauce, salt, sugar, and white pepper. Chinese Potstickers are also called Jiaozi or Guotie in Chinese. You can have Chinese Cabbage Potstickers using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chinese Cabbage Potstickers

1. Prepare 60 of wrappers.
2. It's 500 grams of minced pork.
3. It's 500 grams of chinese cabbage.
4. Prepare 1 tbsp of salt for marinating cabbage.
5. It's 1 tbsp of oil for frying potstickers.
6. It's of chopped green onions.
7. Prepare of toasted black sesame.
8. Prepare of seasoning.
9. You need pinch of salt.
10. It's 1 tbsp of soy sauce.
11. It's 1 tbsp of oyster sauce.
12. It's dash of pepper.
13. It's 1 tbsp of minced ginger.
14. You need 1 tbsp of minced green onion.
15. You need 1/2 tbsp of sesame oil.

This is a traditional recipe using store bought potsticker wrappers and a basic filling of pork and napa cabbage. Our family loves potstickers and I have plans to share additional variations with you later but let's start with one super easy recipe. Potstickers are "steam fried" dumplings made with round wrappers and stuffed with flavorful fillings like pork and cabbage. They are medium sized dumplings that you can usually eat in two or three bites.

Chinese Cabbage Potstickers instructions

1. Finely mince the cabbage and mix with 1 tablespoon of salt in a large bowl. Set aside for 10-15 minutes. Then wash the cabbage twice to remove extra salt. Squeeze the water out slightly..
2. In another mixing bowl, mix ground pork with all the other seasonings. Continue stirring the meat filling in one direction for 1 or 2 minutes or until sticky. Add cabbage and combine well..
3. Scoop around 1 tablespoon of filling in center and wet the wrapper edges if necessary. Fold one side up to overlap the other side. Leave the two ends open. Repeat to finish all..
4. In a large pan with cover, brush some oil and lay the potstickers one by one. Pour around 1 /2 cup along with the edges. Cover the lid and heat over medium high fire. You will hear sound of the water in the first minutes. Move your pan from time to time to guarantee an even heat. Uncover the lid when there is no sound. Garnish green onion and roasted black sesame seeds. Continue frying over slow fire until the bottoms are well colored..

Potstickers are different from other Chinese dumplings in that they are lightly browned in oil first. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined. Combine all the ingredients in a small bowl. Combine the ground pork, Napa cabbage, scallions, white pepper, wine, sesame oil, salt and ginger together. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water.