Pork Pot Stickers

Pork Pot Stickers
 
This recipe makes 45 pieces servings Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You'll need at least 45 wrappers, and you can freeze any leftovers. –
Ingredients
  • ⅓ lb (151 g) bok choy, (about 3 leaves), halved crosswise
  • 1 lb (454 g) lean ground pork
  • 1 tbsp (15 mL) oyster sauce
  • 1 tsp (5 mL) cornstarch
  • 1 tsp (5 mL) soy sauce
  • ¼ tsp (1 mL) pepper
  • ¼ tsp (1 mL) sesame oil
  • 1 pinch salt
  • 1 egg, beaten
  • 1 pkg (1 lb/450 g) round dumpling wrappers
  • 2 tsp (10 mL) vegetable oil
Instructions
  1. In small pot of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes. Drain and let cool; squeeze out excess liquid. Thinly slice and place in large bowl.
  2. Add pork, oyster sauce, cornstarch, soy sauce, pepper, sesame oil, salt and half of the egg; mix to combine.
  3. Mix 1 tsp water into remaining egg; brush over edge of 1 of the wrappers. Place rounded 1 tsp pork mixture on centre of wrapper. Fold over to match edges, pinching gently to seal and pressing lightly to flatten bottom.
  4. Place, seam side up, on waxed paper–lined baking sheet; cover with damp towel. Repeat with remaining wrappers and filling. (Make-ahead: Refrigerate, loosely covered with damp towel, in airtight container for up to 24 hours. Or freeze in single layer, about 2 hours; transfer to airtight container and freeze for up to 3 weeks. Cook frozen, adding ½ cup water and 4 minutes to cooking time.)
  5. In large nonstick skillet and in 2 batches, heat oil over medium-high heat; fry pot stickers, seam side up, until bottoms are light golden, about 1 minute. Pour in enough water to come ¼ inch (5 mm) up side of pan. Cover and reduce heat to medium; cook, without turning, until translucent and almost no liquid remains, 5 to 6 minutes.
  6. Uncover and increase heat to medium-high; cook, turning to brown all sides, until no liquid remains, 5 to 6 minutes.
  7. Additional information :
  8. Change It Up
  9. Round dumpling wrappers are thicker than square wonton wrappers, but you can use either.
  10. Source : Canadian Living Magazine: June 2012

 

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