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Recipe categories:
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Potstickers |
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Category |
Chinese |
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Contributor |
admin |
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Ratings |
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Ingredients |
2/3 pound Ground Pork
1 cup Chinese cabbage -- Minced
2 each Green Onions -- Minced
1 each Egg
1 tablespoon Light Soy Sauce
1/2 teaspoon Salt
1/2 teaspoon Orange Peel -- Grated
1/2 teaspoon Hot Chili Oil
Cornstarch
40 each Won-ton wrappers -- Cut into circles
1/2 cup Peanut Oil
1 cup Water
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Procedures |
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Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble: Dust waxed or
parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly
so filling forms narrow band across middle. Moisten rim of skin. Bring
opposite sides together to form semicircle. Pinch together around outer
edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel.
Repeat with remaining won ton and filling. Place two heavy 12" skillets
over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in
rows, fitting closely together. Increase heat to medium-high and cook
uncovered until bottoms are deeply golden, about 2 minutes, checking
occasionally. Add 1/2 cup water to each pan and cover immediately. Let
steam until skins are translucent, about 3
minutes. Remove cover and continue cooking over medium to medium-high
heat until bottoms are very crisp and well browned. Drain off excess oil
if necessary. Loosen dumplings with spatula and transfer to serving dish.
Serve immediately.
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