Chinese Pan Fried Dumpling ( pot sticker)
Also called potstickers, Chinese pan-fried dumplings are fried and then steamed in the same pan. This two-stage cooking process gives the dumplings a crispy bottom, soft top, and juicy filling.
1 cup Chives (finely chopped)1 pound ground pork
1 pound ground pork
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon Asian sesame oil
Dash white pepper
1 package wonton (or gyoza wrappers, about 48 wrappers)
1 cup water (or as needed)
Step 1: Combine all the ingredients for filling in a large bowl, using your fingers to mix everything together. (Note: If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use).
Step 2: Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.
Step 3: To fold the dumpling, moisten the edges of the wrapper with the egg white or the mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. (Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings).
Step 4: Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 potstickers, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings.
Serve alone, with Dumpling Dipping Sauce, hot chili oil, or with soy sauce combined with freshly chopped ginger or a few drops of Asian sesame oil.