Chinese Recipe: Oriental Pork Pot Stickers (Appetizer)
1 cup finely chopped cooked pork tenderloin
1/3 cup finely chopped Chinese Cabbage
1/3 cup finely chopped celery
1/4 cup finely chopped green onion
1 tbsp. soy sauce
1 tbsp. rice wine or dry sherry
1 tsp. cooking oil
1 1/2 tsps. cornstarch
36 (about) won ton wrappers
6 tbsps. cooking oil
1 cup water
In a mixing bowl combine pork, bok choy, celery, and green onion; mix well.
Combine 1 tbsp. soy sauce, sherry, and 1 tsp. oil; stir in cornstarch till dissolved.
Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.)
Spoon about 2 tsps. filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
In a wok heat 2 tbsps. of the oil.
Carefully place half the pot stickers in wok (do not let sides of pot stickers touch). Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes.
Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minute.
Transfer pot stickers to a baking sheet. Place in a 250ºF oven to keep warm.
Repeat procedure with remaining pot stickers, oil, and water. Serve with Chinese mustard and soy sauce.
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