Ingredients
For filling
- 2 teaspoons dried shrimp
- 2 taspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
- 6 ounces cabbage (1/4 medium head), roughly chopped
- 1/2 teaspoon kosher salt
- 1 pound ground pork
- 1 bunch golden or green garlic chives, finely chopped (1/2 cup)
- 2 scallions (green parts only), thinly sliced on the diagonal
- 1 clove garlic, finely chopped
- 1/8 teaspoon fresh ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 large egg, beaten
- 1/4 teaspoon freshly ground black pepper
- 1 heaping tablespoon cornstarch
For frying
- 4 1/2 tablespoons vegetable oil
For dipping sauce
- 1/4 cup soy sauce
- 1/3 cup unseasoned rice vinegar
- 1 teaspoon Sriracha (Southeast Asian chile sauce)
- 1 scallion (green part only), thinly sliced on the diagonal
- Special equipment: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)
Description
These Classic Pleated Chinese Dumplings Are Delicious Either Steamed Or Fried. When Fried, They're Called 'pot Stickers.' Though The Dough Is...
Epicurious
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