Recipe courtesy of EatinAsian contributor Linda Tran
Pot sticker Recipe
1-2 packs round wonton wrappers
1.5 lb ground pork
1 pack soft tofu
1/2 teaspoon grated ginger
2 sprigs green onion minced
2 cloves garlic minced
5 tablespoon oyster sauce
Salt & pepper
Use a microplane grater and grate ginger and garlic straight into the
skillet. Add chopped green onions. Sweat ginger, green onions, and
garlic in saucepan. Let cool.
Mix pork, tofu, green mix, oyster sauce, and s&p with hands to get an
even mix. Using a teaspoon, spoon mix into a wrapper and form into
dumpling. Repeat until all the mixture is used.
Heat skillet on med-high heat and put in enough vegetable oil to coat
the bottom. Once oil starts to smoke, place dumplings in skillet (that
has a lid) in concentric circles. It should start to sizzle as soon
as it hits the pan. After about 1-2 mins, the bottoms will have a nice
sear and turn brown. Have ready 3/4 cups of water and the skillet lid.
With the lid in one hand and the cup of water in the other, pour the
water into the skillet and then cover the skillet with the lid. Leave
the pan alone for 8 minutes or until the water fully evaporates (no
more steam seeping from the lid edge). Take dumplings out. Repeat
until all dumplings are cooked. Once dumplings have cooled slightly,
enjoy with some sauce.