1 lb. ground pork or chicken

2 cups Napa cabbage sliced thin

8 medium dried mushrooms

1 carrot shredded

2 Tbsp fresh ground ginger

1/2 cup dried lilies

1/3 cup chopped bamboo shoots

1/2 cup green onions chopped

1 egg

1 Tbsp white wine

1 Tbsp water

2 Tbsp soy sauce

1 tsp cornstarch

1 tsp sea salt

1 tsp sesame oil

Dash pepper

2 cups flour

1 cup boiling water

vegetable oil

2 cups water

Dipping Sauce:

Soy sauce

Sesame Oil

Red Wine Vinegar

For the potstickers

Soak mushrooms and dried lilies in hot water and keep submerged, 20 minutes or until soft, drain.
Rinse and squeeze out excess water.
Remove the stems, discard. Chop mushrooms into thin strips and cut lily flowers in half.
Mix cabbage, carrot, mushrooms, lilies, pork, egg, bamboo shoots, green onions, ginger, wine, soy sauce, water, cornstarch, salt, pepper and sesame oil.
Mix flour and 1 cup boiling water until a soft dough is formed.
Knead dough 5 minutes or until smooth and divide in half, shape into 12" long roll.
Then cut into 24 slices, 1/2" thick and rest 10 minutes, covered.
Roll 1 slice of dough into a 3-inch circle on a floured surface.
Place 1 tablespoon of pork mixture in center of dough.
Fold in half and press edges together with a fork to make pleats.
Place dumpling, pleated edge up, on wax paper lined baking sheet.
Press dumpling to flatten bottom and repeat with remaining dough.
Heat wok until hot and add 2 tablespoons vegetable oil; tilt to coat sides.
Place 12 dumplings in single layer in wok and fry 2 minutes until bottoms are golden brown.
Add 1/2 cup water, cover and cook 6 to 7 minutes or until water is absorbed.
Repeat with remaining dumplings and add oil as necessary.
Serve with sauce and chopped cilantro for garnish.
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