Dumplings and Pot Stickers 餃子／水饺／鍋貼

Makes about 30-50 dumplings. Prep time: 1 hour+

(Feeds 6-8 people… depending on who you're feeding… ;) I can eat about 10 for a full meal.) great when served with fried rice or stir fried bok choy/veggies.)

What you need: 

2-3 lbs ground pork

1/2 head napa cabbage (about 5c worth) finely chopped, usually found in asian stores.

3 Tbsp soy sauce

2-3 stalks green onion, chopped

2 Tbsp cornstarch

¼c water or chicken broth

1 clove garlic, chopped (can substitute 1tsp. Garlic powder)

1 tsp. ginger powder (or finely grated/chopped fresh ginger)

4-5 packages pot sticker skins (circular kind, usually found in asian stores, some regular grocery stores)

What to do:

1) Set out pot sticker skins at room temperature

        2)    Stir pork, cabbage, soy sauce, green onions, broth, garlic, ginger in big bowl. 

    3)    Wrap: dip finger in bowl of water and trace the edges of skin, add small spoonful of meat, fold in half (only pinching the top closed), fold in top layer of right side over itself toward the center line to create a pleat, seal that pleat. Repeat until you have 2-3 pleats on the right side.

4)    Do the same thing for the left side, making sure no holes appear. (If this doesn’t make sense, create your own design! :)

     

    Cooking instructions: 

            For DUMPLINGS: Boil until dumplings float to top of the pot, then boil for 5 more minutes to ensure the meat is all cooked.

            For POT STICKERS: Pan fry on medium high with 2 Tb oil. until light brown on bottom (about 2-5 min). Turn the heat to low/medium and Add about 1/2c. of water and Cover with lid to steam the dumplings until the water is almost all evaporated (about 5-8 min). For extra crispy bottom: In a cup, stir 2Tbsp. Cornstarch and 1cup water really well. Carefully pour a little bit of the mixture around the edges of the pan to create a very thin layer underneath the dumplings. Turn heat back to medium high and cook until the cornstarch layer browns and crisps.

Dipping sauce: Soy sauce, drop of sesame oil (spicy one or mild one), pinch of sugar, bit of water.

Best with lots of people to help and eat.

Raw dumplings can be frozen (first freeze them separately on a tray, then you can compile them into a bag). To cook: Best to boil twice. Bring to boil for 5 minutes, add some cold water, then boil again for 5 minutes.

This was my first ever food video tutorial! It was filmed right in my BYU apartment in November 2013. Hopefully it makes sense! I sure had fun :)