Potstickers - 5

Recipe Ingredients

2/3 lb	302g / 10oz	Ground pork
1 cup	93g / 3.3oz	Chinese cabbage - minced
2		Green onions - minced
1		Egg
1 tablespoon	15ml	Light soy sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Orange peel - grated
1/2 teaspoon	2.5ml	Hot chili oil
		Cornstarch
40		Won-ton wrappers - cut into circles
1/2 cup	118ml	Peanut oil
1 cup	237ml	Water

Recipe Instructions

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, pressing lightly 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.

Source:
Connie Halliday

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