These dumplings are delicious and not hard to make. I am not sure where I found this recipe from I believe it came from All Recipes.com. I’ve had this recipe for some time and my family just loves it. This is a good side when you’re making a Chinese dinner at home.
2 pound ground pork
1 tablespoon ground ginger
1 shallot, minced
1 bunch green onions, chopped
3 Napa cabbage leaves, chopped
2 tablespoon soy sauce
1 teaspoon sesame oil
1 pinch of white sugar
1 package of round pot sticker wrappers
¼ cup water
Put the ground pork in a food processor, and process until the pork is fine grind.
Combine the pork with the ginger, shallot, green onions, Napa cabbage, soy sauce, sesame oil, sugar, and salt and pepper to taste. Make sure mixture is thoroughly combined.
To fill the pot stickers, put the wrapper on surface in front of you, moisten the edges of wrapper then add about a teaspoon of filling in center of wrapper. Close the wrapper into a moon shape making sure the filling does not come out. While sealing wrapper gently press any air pockets out of wrapper while sealing.
You can also make pleats at top of each pot sticker for a traditional look. Refrigerate the wrappers on a baking sheet line with parchment paper or tin foil until you finish the rest of the wrappers.
Heat oil in a large skillet that has a lid over medium heat. Place pot stickers flat side down without over crowding and let the bottoms get golden brown about 1 or 2 minutes. Turn pot sticker over and now pour the water over them covering with lid and let the dumplings steam with the water until the water is almost gone. At this point the dumplings should begin to brown again in oil. Do this for about 5 or 7 more minutes. Now uncover pan and let any remaining water evaporate and wrapper have shrunk down tightly. This should take about 2 or 3 minutes.
Dumplings are now done and ready to eat.