From curiouscuisiniere.com

Pork Potstickers

6 servings · 60 min prep · 20 min cook

Ingredients

For the dough

• 2 c unbleached all-purpose flour
• ½ c boiling water

For the filling

• ½ c cabbage, shredded
• ½ tsp salt
• 1 c cooked pork, diced
• 2 Tbsp leeks, sliced
• 1 tsp soy sauce
• 1 tsp rice wine vinegar
• ½ tsp dry ginger, ground
• ½ tsp salt

For cooking

• ½ tsp canola oil
• ½ c water

Steps

1. Toss the cabbage with ½ tsp salt and place it in a colander to drain for 20 minutes while you make your dough.
2. Place 2 c flour in a medium bowl. Pour the ½ c boiling water over the flour, mixing to combine. Turn the dough out onto the counter and knead for 10 minutes. (Don't skimp on the kneading time, this will develop the gluten proteins that give the dough its texture.)
3. Shape the dough into a 1 inch diameter snake. Cover the dough with a damp tea-towel and let rest for 30 minutes.

   30 min

4. In a medium bowl, mix together 1 c pork, 2 Tbsp sliced leeks, 1 tsp soy sauce, 1 tsp vinegar, ½ tsp ginger, and ½ tsp salt.
5. Press any excess moisture out of the ½ c cabbage and add it to the 1 c pork mixture. Mix well and set aside.
6. Cut the snake into ½ inch pieces. Keep the dough pieces you are not working with covered with the damp towel.
7. Roll one piece of dough into a roughly 3 inch diameter circle. Fill with 2 tsp of filling and spread a little ½ c water on the outside edge of the circle of dough.
8. Fold the dough around the filling and crimp the edges by folding one side over itself 5-7 times and pressing it against the opposite side of the dough. (See the pictures below.)
9. Set the dumpling on a plate and continue with the remaining dough.
10. Heat ½ tsp oil in a large skillet with a lid. Place dumplings in a single layer in the skillet, so they are not touching. Cook the dumplings in the oil over medium-high heat, until crisp, 1-2 minutes.

    1-2 min

11. Add ½ c of water to the pan and cover tightly. Reduce the heat to low and cook 5-7 minutes, until most of the water has steamed out.

    5-7 min

12. Uncover and cook until any remaining ½ c water has evaporated, 1-2 min.

    1-2 min

13. Serve immediately with a dipping 1 tsp sauce.

Nutrition

Per serving

kcal

213

protein

14.4 g

carbs

32.6 g

fat

2.2 g

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