Today we are going to make potstickers.
Potstickers are just like dumplings, but instead of boiling them,
we pan-fry and then steam them in the same pan. Today, let s make the most delicious potstickers.
In a bowl, mix together the garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside.
In a large mixing bowl, combine the ground pork, shiitake mushrooms, soy sauce,
dark soy sauce, oyster sauce, five-spice powder, white pepper,
cornstarch, water, 4 tablespoons extra light olive oil, and sesame oil. Mix well.
In another large bowl, add in the Taiwanese flat cabbage, scallions,
cilantro stems, and the remaining 2 tablespoons of extra light olive oil. Mix well. By doing so,
the vegetables wouldn't release their water content so easily
while wrapping, and it makes the wrapping process easier.
Add the vegetable mixture to the meat and mushroom mixture.
Mix well. To wrap the dumplings:
The wrappers that I'm using today are gyoza wrappers,
which have some egg content in them, that's why they are yellowish. You could also use
dumpling wrappers. Click on the link above if you want to make wrappers from scratch.
If you are using frozen wrappers, defrost them, and prepare a small
bowl of water. Use a finger to brush a ring of water around the edge of the wrapper.
Place about 1 teaspoon of filling in the center of the wrapper. Fold in half,
pinching the edges together first in the middle, then all along both sides to tightly seal.
Place the dumpling
on the lightly dusted surface. Repeat with the rest of the wrappers and filling.
In a skillet over medium heat, add the extra light olive oil,
place in the potstickers, pan-fry until the bottom is golden brown, 3 minutes.
To prevent splattering, cover the lid halfway, pour in the water,
cover the lid completely, and steam until all the water is evaporated, 7 minutes.
Serve the potstickers with sauce.