Description
A potsticker recipe direct from a Taiwanese friend.
Ingredients
- 2 heads napa cabbage, finely chopped
- 1 bunch cilantro, chopped
- 2 pounds ground pork
- 2 egg whites
- 3 jalapeno peppers, minced
- 1 (2 inch) piece ginger root, peeled and minced
- 1 tablespoon sesame oil
- salt and ground black pepper to taste
- 3 (16 ounce) packages potsticker wrappers, or more as needed
Instructions
- Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
- Transfer cabbage and cilantro to a bowl. Add pork
- egg whites
- jalapeno peppers
- ginger
- and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
- Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
- Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
- Freeze dumplings until firm
- about 2 hours. Transfer to large resealable plastic bags.
Prep Time: 1 hr 15 mins
Total Time: 3 hrs 15 mins
Servings: 20