Chinese style dumplings potstickers

[jeff]

This is how we make dumplings/potstickers at home.

For the dumplings

1LB ground pork
1 bunch (about 1/2 cup diced) Cilantro
1 piece green onion diced
2 gloves garlic minced
Enoki Mushrooms 1 bag 3.5oz
****ake mushrooms about 6 diced. Fresh or dried.
Fungus mushrooms (dried black mushroom) about 1/2 cup dried (rehydrate then diced)
1 egg white
2 tsp Soy Sauce
1 TBS Oyster Sauce
1 TBS Rice Wine
1 tsp Rice Vinegar
1/4 tsp Sesame Oil
1/4 tsp black pepper 3-4 turns with a pepper grinder
Dumpling Wrappers
Oil and water for cooking

For the dipping sauce.

1/2 cup water
1/4 cup Soy Sauce
1 TBS Rice Wine
1 TBS Rice Vinegar
1 TBS and 1 tsp Sugar

mix together.

Chop all your mushrooms up into little pieces then dice the cilantro and green onion. mix everything together in a mixing bowl by hand, once combined place 1 TSP worth of filling on the dumpling wrappers then fold over, pushing with your figure tips seal off the dumplings. You can add some flare to it by folding the edges or making a little baggy out of them. NOTE if you make the little bag, it will be harder to cook.

Make sure you have a pan with a lid. Start out by heating up the pan then adding a little oil to the pan about 1 tsp just enough to give the bottom of the pan a nice thin coating. Add the dumplings and cook until golden brown, flip over and cook some more until golden brown, once browned on both sides add about 2 TSP of water to the pan then cover with a lid. Cook until the meat is done. About 90-120 seconds.

If you want dumplings for a later time, throw them in a steamer until the meat is cooked. Once cooked let them cool down then place them in a container and put in the fridge. At a later time throw them in a pan with some oil and cook them until golden then add water and cover.

[jeff]

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[jeff]

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[jeff]

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