This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Ingreadient
- ½ pound ground pork
- ½ medium head cabbage, finely chopped
- 1 green onion, finely chopped
- 2 slices fresh ginger root, finely chopped
- 2 water chestnuts, drained and finely chopped
- 1 teaspoon salt
- ½ teaspoon white sugar
- 1 teaspoon sesame oil
- 1 (14 ounce) package wonton wrappers
- 5 tablespoons vegetable oil
- ¾ cup water
- 1 tablespoon chili oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Direction
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
