Pork and Chive Potstickers

Chinese · 75 min · Pork · dairy-free

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Ingredients

• 50 round dumpling wrappers
• 500 g ground pork
• 2 cups garlic chives, chopped
• 2 cups napa cabbage, minced
• 1 tbsp, grated fresh ginger
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp Shaoxing wine
• 1/2 tsp white pepper
• 3 tbsp neutral oil

Method

1. Salt the minced cabbage for 10 minutes, then squeeze dry to remove excess water.
2. Mix pork, cabbage, chives, ginger, soy sauce, sesame oil, wine, and white pepper into a cohesive filling.
3. Place a spoon of filling on each wrapper, wet the edge, and pleat closed to seal.
4. To freeze, arrange on a tray and freeze solid before bagging; they keep 2 months.
5. To cook, fry potstickers in 1 tbsp oil over medium-high for 2 minutes until the bottoms brown.
6. Add 1/3 cup water, cover, and steam 6 minutes until cooked through, then uncover to re-crisp the base.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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