Pork, Cabbage and Ginger Potstickers
I love dumplings and can eat them everyday, something I actually did once for 3 months. There are so many different types of dumplings right here in Asia - Japanese Gyoza, Korean Mandoo, Cantonese Wanton, Shanghainese xiaolongbao, Szechuan dumplings in hot oil, all with different fillings and varied methods of eating. I love them all! While I am not sure where exactly potstickers originated from, I do know that they are more popular in some parts of China and in Taiwan than they are in Hong Kong, where the cantonese steamed or boiled wantons can be found everywhere. Here is a recipe for potstickers stuffed with juicy ground pork, crunchy chopped cabbage and julienned ginger that is my favourite type of dumpling right now.
While I have tried my hands at making dumpling wrappers from scratch, I really prefer to just buy a pack from the supermarket as I personally prefer wrappers that are thinner and the ones that I made were kinda on the thick side. As you can see, these potstickers are wrapped rather differently, with the filling exposed rather than hidden inside the wrapper. I love this way of wrapping potstickers because you can crisp up the sides while keeping the filling moist and succulent. This recipe calls for quite a lot of ginger but if you aren't such a fan of ginger, you can half the amount or replace it with sliced green onions.
I love eating these potstickers with black vinegar and this japanese hot oil. I either mix the two together or drizzle the hot oil over a plateful of potstickers, wonderful! This is MY type of comfort food, and never fails to cheer me up.
*You can prepare the filling a day or two before you plan to make these potstickers and have them chilled in the fridge, if you want to store the filling for more than 2 days, then stick them in the freezer. Another way to store these potstickers would be to have them wrapped and kept in the freezer for immediate cooking whenever you like.
Spoon the filling onto the centre of the dumpling wrapper and fold in on 2 sides.
Heat up a medium skillet with 2 tablespoons of vegetable oil and line the wrapped potstickers and let the sides fry until crispy.
When the potstickers have turned a golden brown on the bottom, pour in 1/4 cup of water gently on the side of the skillet. Be careful when doing this, as the oil will splatter all over, I suggest holding the skillet lid on the other hand while pouring the water it to use as a shield, then quickly covering the skillet with the lid. Let the potstickers steam until all the water has dissolved, it will take about 3-4 minutes. When there is no more liquids in the skillet, turn the heat off and transfer the cooked potstickers onto your serving plate. Enjoy with black vinegar and/or hot oil or simply on its own!